Usthikai or Sundaikai or Turkey berries or Thai Brinjal fry is an easy recipe. This recipe has the unique pungent taste of usthikai accompanied by ginger julienne, sauted in til oil and the spicy red chilies. This is yet another food that revives your taste buds. Previously we have posted ginger thogayal which also helps to awaken your taste buds.
Interestingly, these Turkey berries are used in Thai cuisine for a number of dishes. These berries are also one of our native veggies. South Indian cuisine uses these berries for a number of dishes. Pachaisundaikai kuzhambu, Aingaaya podi and Sundaikai more kuzhambu to name a few. I learnt this recipe from my grand mother. The way my grand mom pounds the turkey berries will make my mouth water!
Prep Time 10 mins
Cook Time 10 mins
Usthikai/ Turkey berries 100 gm
Ginger 3 inch size (peeled, chopped and crushed)
Red Chilies 1-2 nos. (depends on how spicy you prefer)
Jeera 1 tsp
Hing 1/4 tsp
Til oil 1 tbsp (using any other oil is not recommended)
- Pound the berries (slighly, do not crush the berries, it should just slit open)
- Put the pound berries in water (as it will change colour)
- Heat oil in a skillet, add jeera, hing, red chilies and ginger. Saute it for few seconds.
- Add the berries, salt and cook with a lid on. Let it cook for 5 mins.
Serve with dal rice or steamed rice with til oil