vegetable

Tender tamarind leaves

Chigur

1.5 g1 teaspoon

4.5 g1 tablespoon

Leafy green; chopped-leaf bulk-density estimate about 1.5 g/tsp.

Nothing truly replaces tender chigur’s resinous sour flavour; young tamarind leaves are the closest.

• 
  Young tamarind leaves

  Use 75% of the weight; more sour, so add salt and sugar gradually.

• 
  Fenugreek shoots

  Use the same weight; bitter, so blanch first and use less if unsure.

• 
  Spinach

  Use the same weight; bland and soft, so add amchoor or lemon for the missing sour note.

Chingur ka Salan

Lamb with Tender Tamarind Leaves & Flowers