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Last updated: Mar 6, 2014 — Published: Mar 6, 2014 — By: Anita — 8 comments

Leunca or green nightshade is very common in Sundanese cuisine where this is one of the many vegetables in a lalapan . It looks like a mini green round eggplant, and it does actually belong to the eggplant family. If served in a lalapan, it is always uncooked. For this sambal though, I cook it very slightly right at the end of the cooking process to retain its freshness. As such, it is best if you make just a little of this sambal and consumed within 1 to 2 days. This sambal is best served alongside lalapan , fried tofu, fried tempeh, or fried chicken. ♥

Sambal Leunca - Green Nightshade and Chili Relish

Sambal Leunca - Green Nightshade and Chili Relish

Asian Food Fest

Asian Food Fest

I am submitting this post to Asian Food Fest: Indonesia hosted by Alice from I Love. I Cook. I Bake

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Sauce

Cuisine: Indonesian

Ingredients: Vegetables

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Serves: 4

Print Recipe


  • 100 gram green nightshade (Indonesian: leunca)
  • 3 tablespoon oil
  • 10 red cayenne chili peppers (Indonesian: cabe keriting merah)
  • 4 red Thai chilies (Indonesian: cabe rawit merah)
  • 5 shallots (Indonesian: bawang merah)
  • 2 teaspoon toasted shrimp paste (Indonesian: terasi)
  • 1 teaspoon salt
  • 1/2 teaspoon sugar


  1. Remove the stems/stalks from the green nightshade, then washed and drained to remove dirt. Whack the nightshades with the back of a knife, just a gentle whack is enough to crack the nightshades.
  2. Heat oil in a frying pan, then stir fry the spice paste until fragrant and the chili sauce turns a darker shade of red. Adjust salt and sugar as needed.
  3. Add the whacked nightshades into the pan. Turn off heat, and stir until well mixed.
  4. Transfer to a serving bowl and serve immediately.