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