Ingredients:
Tender brinjal/ vankaya in Telugu/ kathirikai in Tamil – 250 gms,
Tender tamarind leaves – 50 gms,
Onion – 1 big, sliced fine,
Green chilli – 2, each slit vertically into 2,
Red chilli powder – 1/2 tsp,
Haldi – 1/8 tsp,
Salt,
Oil – 3 tablesp,
Curry leaves – 1 sprig,
Chopped coriander leaves – 1 tsp ,( optional ),
Dhania powder – 1 tablesp,
Roasted jeera powder – 2 pinch,
Peeled garlic – 5 cloves,
Method:
1).Clean leaves and wash them in a fine mesh collander to remove any dust particles. Keep aside.
2).Wash and cut brinjal in to 1 to 1 and 1/2 inch cubes.Immerse them in water to prevent discoloration.
3).Heat oil in a thick bottomed kadai, add curry leaves, garlic, chilli and onions. Fry under low medium heat till onion becomes soft.
4).Add chilli powder, dhania powder, jeera powder, haldi, fry for few seconds and add brinjal pieces along with salt. Stir well and cook covered with a lid for 2 to 3 minutes.
5).Remove the lid and add tamarind leaves by gently crushing them with both the palms. Mix once and sprinkle little water over the curry. Cover and allow the brinjal to become soft but not mushy. sprinkle chopped coriander leaves if using.
6).Serve this tasty and piquant curry with hot plain rice/ even with chapathi/ dosa if you like the tangy taste.
Tip:
If you desire you can can go through my recipes using these tender leaves.