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Brinjal with tender tamarind leaves
By : Uma Devi Ramachandra
Category : Vegetables, Andhra recipes
Servings : 5
Time Taken : 15-30 mins
Rating :
  1. Cut brinjal into 1 to 1&1/2 inch cubes and keep them in salted water.
  2. Heat oil, add onions, green chilli and garlic, fry till the onion turns pink & soft.
  3. Add brinjal pieces, turmeric, red chilli powder and salt.
  4. Fry for 2 min, sprinkle some water, cook with lid for 3 to 4 min or till the brinjal becomes tender.
  5. Now add coarse paste of tender tamarind leaves and a little water.
  6. Mix well and cook covered till raw smell of tamarind goes and both brinjal and paste blend well.
  7. Remove from fire, serve with hot plain rice with a little desi ghee.

Tip: If necessary you can add some water to make a gravy as the curry should not be dry. Grind leaves in a blender and run for a sec to get coarse paste.

300g - tender brinjal (vankaya)
100g - tender tamarind leaves (or a little more) (chintha chiguru in telugu)
2 tbsp - oil
2 - onions, medium, cut into small pieces
2 - green chillies, cut into small piecesv 1 tsp - red chilli powder
A pinch of turmeric powder
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