Neem Begun Bhaja | নিমপাতা বেগুন ভাজা
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. It is served as the prothom paat or entrée side dish with gorom bhat or rice.
Servings 4 people
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.