Turkey berry/ Kudane is a wild vegetable which is used in some regions of India including coastal Karnataka. It is mostly ignored though it is tasty as well as healthy. Identification of this plant is also important. Kudane gojji is famous in our area and there are some other disches which are wildly accepted. Today I am sharing a village style recipe Spicy turkey berry stir fry with coconut.
Preparation time: 15 minutes
Cooking time: 20-30 minutes
Turkey berry/ Kudane – 1 cup
Fresh grated coconut – 3-4 tbsp.
Onion – 1 (medium)
Garlic – 6 cloves
Green chilli – 2-3, adjust as per taste
Black pepper corns – 10
Turmeric powder – ¼ tsp.
Dry kokum (Punarpuli) rinds -4-6(or a small piece of tamarind)
Coconut oil – 3-4 tsp.
Curry leaves -2 sprigs
- Separate turkey berries from it’s stalk. Wash clean and drain water completely.
- Take a vessel with 3 cups of water. Add kokum rinds & a pinch of turmeric powder. Bring to boil. Add washed turkey berries/ kudane. Boil well until they turn soft. Once done, switch off the stove.
- Meanwhile, grate fresh coconut.
- Peel onions, wash and finely chop half of the onion and keep aside.
- Roughly chop remaining half of the onions.
- Peel garlic.
- Wash and roughly chop the green chillis.
- Now take a dry mixer jar. Add grated coconut, roughly chopped onions, green chillis, pepper corns, garlic and a pinch of turmeric powder.
- Add 5-6 leaves of curry leaves and 1 tsp of salt to the same jar.
- Grind everything together to get a coarse powder.
- Now drain water completely from the cooked kudane/ turkey berries.
- Using a ladle/ spoon crush them mildly. You can use a mortar-pestle for the same.
- Heat a wok/ pan. Add coconut oil.
- Add finely chopped onions and curry leaves. Fry until onion turns translucent.
- At this moment, add the coconut and spices mix which was ground. Fry until the raw smell goes off. Keep sautéing.
- Add cooked berries and continue frying for 3-4 minutes.
- The delicious stir fry is ready to serve along with rice or as it is.
- Coconut oil is best for this recipe. If you don’t use it, then you can use any cooking oil
- Spice level can be adjusted depending on the liking.
- Tamarind can be used if kokum rind is not available.
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