Turkey berries, also known as pea eggplants, are hailed for their medicinal properties and traditionally used in the treatment of a number of diseases like indigestion, colds and coughs, anemia and diabetes.
The fresh, green berries are used as an ingredient in different cuisines to make a whole gamut of dishes ranging from soups to chilli pastes. The following recipe is a simple way to cook and include these berries in your daily diet. The berries have a bitter taste and removing some of their seeds helps in reducing the bitterness.
190g turkey berries
1 tablespoon vegetable oil
4 medium garlic cloves, finely chopped
1 teaspoon cumin seeds
1/2 teaspoon ground black peppercorns
1/4 teaspoon turmeric powder
1/2 teaspoon de-seeded tamarind pulp
Salt to taste
2 teaspoons jaggery, or to taste
- Using a mortal and pestle, slightly crush the turkey berries until they pop open.
Place the crushed berries in a bowl and wash in 2-3 changes of water to remove some of their seeds.
- Heat the oil in a medium pan.
- When the oil is hot, add the garlic cloves and cumin seeds. Stir for a minute and then add peppercorns, turmeric and the washed berries. Stir for 2-3 minutes.
- Extract the juice of tamarind in 1/2 cup/125ml water and add to the berries. Add salt. Mix.
- Cover the pan and cook for 15-20 minutes until the berries are tender and the water has evaporated.
- Add jaggery and mix. Cook until the jaggery melts and blends with the berries.
Turn off the heat.
- Serve hot.
Tagged: pea aubergines