Neem Begun is a classic Bengali Dish with the least number of Spices. It is a simple stir fry that is delicious, hearty, and a bit on the unique side.

This is generally made during the spring and early summer times when the fresh neem leaves are in plenty. It is a dish that I have grown up eating. As a kid, I was not fond of it, but now, it is the opposite.

If we talk of the taste, it is bitter but a good bitter accompanied by the tender sweet brinjal. Prepare it and have it during lunch before you jump into the main course.

Let us see the list of ingredients and the procedure for making Neem Begun at home.

Neem Begun Recipe (Neem Leaves and Brinjal Stir Fry)

Madhushree Dutta

Recipe to make tasty Neem Begun easily at home. Simple ingredients, instructions, and equipment to prepare Bengali-style neem leaves and brinjal fry.

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Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Side Dish

Cuisine Bengali, Indian

Servings 4 servings

Equipment

1 Induction Cooktop
1 Kadhai

Ingredients

100-150 g Neem Leaves
1 Begun or Brinjal/Eggplant; medium
Salt to taste
2 pinch full Turmeric Powder
1½ tbsp Mustard Oil

Instructions

Prepare the Neem leaves

First start by detaching the neem leaves from the stem.
Next, wash them thoroughly under water and then soak in a bowl of water for about 10 minutes.

Prepare the Brinjal

Wash and cut off the stem of the brinjal.
Chop it into 1-inch cubes.
Marinate the cubes of brinjal with some salt and turmeric powder nicely. Cover and keep them aside.
After 10 minutes, drain out the water. Spread the neem leaves onto a kitchen towel or kitchen tissue, and let it air dry completely.

Fry the Brinjal cubes

Now, take a kadhai or a cooking pan.
Add the mustard oil and let the oil heat until it smokes a little.
Put the brinjal cubes into the kadhai and fry them. Keep the flame on low.
Fry the brinjal until tender and golden brown.
When done, take them out and transfer them into a bowl.

Fry the neem leaves

In the same kadhai, add some oil if needed.
When hot, add the neem leaves and fry them until the leaves are crispy.
Add salt to taste (do not put too much as the brinjal already has salt) and stir again nicely to combine them all.

Add the Birnjal Cubes

Next, add the fried brinjal cubes to the kadhai and stir them all together.
When done, transfer them to a plate or bowl and garnish with a tsp of ghee for some fragrance and flavor.

Keyword Bengali Recipe, Recipes for Lunch, Veg Recipes

There you go! The crispy Neem begun is ready to be savored.

Serve it as an entrée with steamed rice. It is a bit bitter but is comforting and has a lot of health benefits. Combine nicely with the rice and gobble every bite of the meal.

You can also serve it when the guests come over. The bitter taste also increases the appetite, so a great dish to start the lunch with.

Chow Down!

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