Clean the neem buds or nimba kadhi & wash. Strain excess water & keep aside.

Now heat 1tbsp oil in a kadhai & add washed & cleaned neembuds.

Fry in medium heat till crispy texture. Take out of kadhai in a plate & keep aside.

In the same pan add 2tbsp oil. Add panch phutan. Let it crackle.

Now add onion,green chilli. Saute well.

Then add potato, add salt, turmeric powder to it. Give it a mix. Cover and cook till half done.

Now add eggplant & mix well. Cover and cook till soft.

Now add fried neem buds & mix everything well.

Cook for 2-3 min. Switch off gas. Serve hot. ☺☺