Neem Leaves with Eggplant Stir- Fry

Name: Neem Leaves with Eggplant Stir- Fry
Total time: 600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Eggplant / Begun / Brinjal; 1/4 th cup Neem leaves roasted or fried; 1 dry red chilli; 2 tbsp mustard oil; 1/4 th tsp turmeric powder; To taste salt

Kumkum Chatterjee @cook_12055532

#TTC
Neem Leaves with Eggplant Stir-Fry or Neem Begun Bhaja is a healthy and popular Bengali starter recipe which is relished in lunch with hot steamed rice.It is commonly made during Spring to Summer season when tender neem leaves are available in plenty.Neem has high medicinal properties and boosts our immune system.It has antibacterial and antifungal properties.So consuming Neem Leaves in any form is beneficial for our well-being.
Here this recipe is made with small cubed eggplant ( begun) pieces and fresh tender Neem Leaves. Both are stir-fried separately and mixed together to make delicious Neem Begun Bhaja.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

10 minutes

2 servings

1Eggplant / Begun / Brinjal
1/4th cup Neem leaves roasted or fried
1dry red chilli
2 tbspmustard oil
1/4th tsp turmeric powder
To taste salt

Saved

Steps

10 minutes

1

Pick the tender neem leaves, wash and drain water completely. Smear 1/2 tsp oil and microwave 1/2 minute.Toss and again microwave 1/2 minute or till crispy.Set aside.Optionally you can fry them in a wok with 1 tsp oil in low flame till crisp.
2

Wash and cut eggplant/begun into small cubes.Sprinkle salt and mix.Heat mustard oil in a wok or pan.Fry 1 dry red chilli and set aside.Add the eggplant.
3

Sprinkle turmeric powder and salt to taste.Adjust salt as eggplants were already smeared with salt. Stir-fry for 3-4 minutes.Add the roasted / crispy fried neem.leaves and cook for another 2-3 minutes. Add the dry red chilli and crush it just before serving.
4

Serve with hot steamed rice as a starter in lunch and relish.