herb

Young tamarind leaves

Chigur

Measured by grams; no spoon or count conversion needed.

Nothing truly replaces the fresh green tamarind-leaf aroma and leafy texture; these only supply sourness.

• 
  Tamarind extract

  Use 5–10 g for every 50 g leaves, taste and add near the end. It gives sourness but no leafy green texture.

• 
  Dried mango powder

  Use 2–3 g for every 50 g leaves, sprinkle in with the spices. It gives dry sourness with no green note.

• 
  Lemon juice

  Use 10–15 g for every 50 g leaves, stir in off the heat. It gives bright sourness only.

Bombil Machli, Baingan aur Chigur

Dried Bombay Duck Cooked with Aubergines (Eggplant) & Tamarind Leaves