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

Method:

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

Recipe courtesy of Uma Devi Ramachandra