This neem begun bhaja is a traditional Bengali vegetarian stir-fry dish where diced begun or eggplant is fried with a handful of neem pata or neem leaves. The benefits of neem leaves are quite well-known, and every summer, it becomes a regular in our lunch meals. You need just two ingredients, neem leaves and eggplants, for this classic Bengali vegetarian dish.
Neem leaves are quite popular in Bengali cuisine. Although it’s bitter, if you look past that, you will find that it also has a delicate aroma. This neem begun bhaja will help you explore that delicate flavour. Often, these neem leaves vary in terms of their intensity of bitterness. So use just a handful, maybe 7-8 leaves to start with. The neem leaves from my neighborhood tree are bursting with flavors and have quite an intense bitter taste, so I used very few leaves here.
Ingredients for Neem Began Bhaja recipe
- Eggplant (Begun): 1 nos. weighing approx 250 gms.
- Neem leaves: 7-8 nos.
- Turmeric Powder: 1/4 teaspoon
- Salt: As per taste
- Mustard Oil: 1 tablespoon
Recipe instructions Neem Begun
- Wash the neem leaves and allow them to dry on a kitchen towel. Dice the eggplant or begun into small cubes.
- Heat some mustard oil in a kadhai or pan, and as the oil starts warming up, drop the neem leaves. They would start wilting and turn slightly dark. Take them out and keep them aside.
- In the same pan, add the diced eggplant. Season with salt and turmeric powder and spread them gently across the pan for sautéing.
- Once the eggplant has cooked thoroughly and softened, crush the neem leaves and add them back to the pan. Give it a final gentle mix and serve hot.
Serving suggestions
Neem begun bhaja is served as the prothom paat or entrée side dish with gorom bhat or rice. It is done so because it is customary in Bengali cuisine to start the lunch meal with something bitter, especially during the summer months.
Neem leaves have antibacterial properties and are known to promote good skin and hair health.
More neem leaf recipes
- Neem Pata Bhaja
- Neem Aloo Bhatey
More eggplant/begun recipes
Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!
Follow me or Subscribe to my Channel
Neem Begun Bhaja | নিমপাতা বেগুন ভাজা
Ingredients
- 1 nos. Eggplant or Begun weighing approx 250 gms.
- 7-8 nos. Neem leaves
- 1/4 teaspoon Turmeric Powder
- Salt: As per taste
- 1 tablespoon Mustard Oil
Instructions
- Wash the neem leaves and allow them to dry on a kitchen towel. Dice the eggplant or begun into small cubes.7-8 nos. Neem leaves
- Heat some mustard oil in a kadhai or pan, and as the oil starts warming up, drop the neem leaves. They would start wilting and turn slightly dark. Take them out and keep them aside.1 tablespoon Mustard Oil
- In the same pan, add the diced eggplant. Season with salt and turmeric powder and spread them gently across the pan for sautéing.1 nos. Eggplant or Begun, 1/4 teaspoon Turmeric Powder, Salt: As per taste
- Once the eggplant has cooked thoroughly and softened, crush the neem leaves and add them back to the pan. Give it a final gentle mix and serve hot.
Leave a Reply