Brinjal with tender tamarind leaves

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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

How to Make Brinjal with tender tamarind leaves

  • Cut brinjal into 1 to 1.5 inch cubes and keep them in salted water.
  • Heat oil, add onions, green chillies and garlic, fry till the onion turns pink and soft.
  • Add brinjal pieces, turmeric, red chilli powder and salt.
  • Fry for 2 mins, sprinkle some water, cook with lid on for 3 to 4 mins 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.