Ingredients

• 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.