Neem Begun
Bengali Neem Begun Bhaja is an interesting mix of neem leaves with brinjals. This margosa and brinjal fry recipe is usually had at the start of a meal in Bengal.
Servings: 2
Calories: 62kcal
Ingredients
- Brinjal – 1 small or ½ medium
- Neem/Margosa leaves – 1 bunch
- Salt to taste
- Oil – 3tbsp
Instructions
- Wash and pick neem leaves.
- Wash and cut brinjal into small cubes. Add salt and mix well.
- Heat oil in a kadai/pan. Fry the brinjals to a brown colour. Drain and remove.
- In the same oil add neem leaves and fry till crisp and dry. Drain and remove.
- Mix the neem leaves with begun.
- Serve Neem Begun Bhaja with hot rice and ghee. It is usually had as the first course along with a dollop of ghee.
Notes
* Fry the brinjal pieces first and then the neem leaves. Otherwise the brinjal pieces will acquire the bitter taste of neem.
* To eat, mix fried eggplant and fried neem leaves with a little rice. The sweetness of brinjal offsets the bitterness of neem leaves.
* To eat, mix fried eggplant and fried neem leaves with a little rice. The sweetness of brinjal offsets the bitterness of neem leaves.