Raw Turkey berry is called Jeeva Chunda phal in Konkani. Humman means gravy.
Turkey berry is also called Pachai Sundakkai in Tamil and Chundanga in Malayalam.
Turkey berry is mostly grown in south India especially in Tamil Nadu and Kerala.
We can prepare varieties of dishes with this Raw Turkey berry.
Turkey berry is also called Pachai Sundakkai in Tamil and Chundanga in Malayalam.
Turkey berry is mostly grown in south India especially in Tamil Nadu and Kerala.
We can prepare varieties of dishes with this Raw Turkey berry.
Turkey berry has a good medicinal value and good for health.
The recipe is very simple and tasty one.This is almost the easiest and most delicious recipe with a combo of Potato and Turkey berry.
The consistency of the gravy depends on individual choice.Some prefer to make it thick and some like to have it thinner. So add Water according to your preference.
The following ingredients are needed to prepare this delicious Chunda Phal & Potato Humman
Ingredients:-
Potato. -2 medium size
Raw Turkey berry. -1 cup
For Seasoning:-
Oil/Coconut oil. -1tsp
Mustard seeds. -1tsp
Red chilly powder. -1tsp
Water. -1cup
Salt. -to taste
Instructions:-
Remove the outer skin of Potatoes.Wash and chop the Potatoes into square pieces. Keep aside.
Wash 1cup raw Turkey berry and chop each Turkey berry into half and put them in water in a bowl .Keep aside.
Method,:-
Heat 1tsp Coconut oil in a pan and splutter 1tsp Mustard seeds.
Lower the flame and add 1tsp Red chilly powder and saute well.
Add the chopped Potato pieces and saute well.
Add 1cup Water.Mix and boil well.
Cover the pan with a lid and cook the Potatoes on low flame till the Potatoes becomes soft and well cooked.
Drain the water from the chopped Turkey berry in the bowl .
When the Potatoes half cooked add the chopped Turkey berries and mix with the Potatoes and saute well.
Add Salt and required Water and mix well.
Cover the pan with a lid and cook the Potatoes and Turkey berries on low flame for 2 minutes or till cooked well.Switch off the flame.
If you want to thicken the gravy dilute 1tsp Corn flour in little Water and mix well with the gravy and give a boil and then switch off the flame.
A yummy and tasty Jeeva Chunda phal & Potato Humman is ready to serve with Rice, Dosa, Idli, Chapathi, Ph
Try and enjoy.
If you want to thicken the gravy dilute 1tsp Corn flour in little Water and mix well with the gravy and give a boil and then switch off the flame.
A yummy and tasty Jeeva Chunda phal & Potato Humman is ready to serve with Rice, Dosa, Idli, Chapathi, Ph
Try and enjoy.
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