Brinjal with Tender Tamarind Leaves

                                                                           

Brinjal with Tender Tamarind Leaves

Tender tamarind leaves are available in plenty during spring season. They have a subtle tart flavour. Add this tender leaves to dal or variety of vegetables to make  a tangy spicy dish.

Ingredients:
1 cup Tender tamarind leaves
8 green round brinjal
1 big onion
1 table spoon peanuts
1 table spoon  til
1/2 tea spoon haldi
1 table spoon dry coconut
5-6 green chilies
1 tea spoon sugar
2 strands curry leaves
5-6 garlic cloves
1 tea spoon mustard seeds
1 tea spoon jeera

1 tea spoon urad dal

2 table spoon oil

1/4 cup water
Salt to taste

Preparation:

1. Wash and cut brinjal into four pieces length wise and soak in water
2. Remove the stem and clean the tamarind leaves well with water
3. Finely chop the onion
4. Dry roast peanuts and til separately
5. In a blender grind tender tamarind leaves, green chilies, garlic, dry coconut powder, salt, sugar, roasted peanut and roasted til to a paste
6. Heat oil in a pan and add mustard seeds, jeera, urad dal, curry leaves haldi and fry til mustard splits
7. Add the chopped onion and sauté till onion turns light brown
8. Add the brinjal pieces, sprinkle 1/4 cup water, cover and cook till brinjal is soft and cooked well
9. Add the ground paste and mix well till the paste coats the brinjal well
10. Take this out in the serving dish
11. Serve hot with rice or roti.