Sundekaayi Gojju - Turkey Berry Curry
- 1 cup - Turkey berry
- 1 - Onion
- 1 sprig - curry leaves
- 2 - dry red chillies
- 4 cloves - Garlic
- 2 Tbsp - tamarind pulp
- 1 Tsp - Red chilly powder
- Salt to taste
- 1 tsp - Jaggery
- ½ cup - coconut milk
- 1 tsp - Mustard seeds
- 1 tbsp - Oil
- A tip that I learnt from Chef Rakesh Raghunathan that I use regularly now is to crush the turkey berries in an iron pan.
- I use my pestle to crush the berries but instead of mortar I use an iron pan.
- I soak them in water and wash them well a couple of times to remove the seeds inside.
- Keep it soaked in the iron pan till you prepare everything.
- In a pan heat oil and add mustard seeds to it and let it crackle.
- Add curry leaves , red chillies and let it crisp up.
- Add finely chopped onions, crushed garlic and sauté till onion turn translucent.
- Add the berries without after draining the water it has been soaked in.
- Saute for a couple of minutes.
- Now add red chilly powder and give it a good mix.
- Add tamarind paste and a cup of water and let it cook till the berries are soft and well cooked.
- Add salt, jaggery and further cook for a couple of minutes.
- Add coconut milk at the end and bring it to a boil and switch off the flame.
- Serve it hot with steamed rice and ghee.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/sundekaayi-gojju-turkey-berry-curry/
3.5.3251