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Brinjal with tender tamarind leaves
Add brinjal pieces, turmeric, red chilli powder and salt. Fry for 2 min, sprinkle some water, cook with lid for 3 to 4 min or till the brinjal becomes tender.
Now add coarse paste of tender tamarind leaves and a little water. Mix well and cook covered till raw smell of tamarind goes and both brinjal and paste blend well.
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. RELATED RECIPES Pulikachal Ridge gourd with chana dal Rasavangi Brinjal curry with garlic Duck breasts with Raspberry sauce Ingredients: 300g - tender brinjal (vankaya) 100g - tender tamarind leaves (or a little more) (chintha chiguru in telugu) Salt 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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