சுண்டைக்காய் | बृहती | Turkey Berry | Solanum torvum

Sundaika flowers in backyard right next to water tank

This always available whenever i visit akka

Sundaika is one of the satvik vegetables says my guruji. Have always been used to eating sundaika from cousin's place which are never bitter. These non bitter ones grow intertwined with lots of kovai leaves and siru kurinjaan leaves. Akka's sundaika leaf edges are relatively less sharper compared to bitter ones.

Medicinal benefits:

• medplants explains its use world over with its many regional names.
• traditionalindianmedicine talks about its use for strengthening bones.
• Good for getting rid of stomach gas, stomach ulcers

Sundaika flowers in closeup, as if yellow palms are folded in prayer

Found this early morning on the way from cauvery river, leaves are unlike backyard sundaika

Roadside sundaika

Roadside sundaika in the morning

Backyard sundaika growing intertwined with so many other plants

These ones are not bitter, leaf edges are markedly different

Poosanikai which had climbed up gooseberry tree

BIL climbed up on ladder to get three

Poosanika which had climbed gooseberry tree

In villages, prices of green leaves is quarter that of towns. So bought green leaves from seller who came near home. Poosanika was from backyard.

Arisi pal payasam, keerai sambhar, poosanikai kootu, sundaika poriyal, puliotharai, curd

Sundaika Poriyal:

• Splutter 1/4 tbsp mustards and curry leaves in oil/ghee
• Add fresh green sundaika, add salt pepper as per taste and stir
• Leave covered in slowest flame, it would be soft and cooked in 5 minutes

Poosanikai Kootu:

• Boil poosanika pieces in adequate water and keep aside once soft and cooked
• Splutter mustards, 4-5 pepper and curry leaves in ghee
• Add boiled poosanika, cumin coconut paste, stir for a minute and take it off the flame

Keerai kootu:

• Wash and cut green leaves
• Boil cut leaves with soaked moong dal, a little turmeric, pepper salt in little quantity of water. 
• Once cooked, take it off the flame and mash it well
• Splutter mustards, curry leaves, cumin seeds,  in ghee
• Add mashed green leaves dal paste

Akka made sundaika poriyal, amla poriyal, poosanika poriyal

Sundaika dal with agathi keerai chapathi with paal kollukattai