Neem Begun Bhaja – Brinjal And Neem Leaves Fry | Neem Pata Begun

Neem Begun Bhaja – fried brinjal with a sprinkling of tender neem leaves. A typical Bengali lunch menu starts with something bitter – either karela fry or neem begun.

Neem (Azadirachta indica), is commonly known as nimtree, neem or Indian lilac.

Bengalis typically start their meals with something Teto (bitter). Neem Begun is a dry preparation where brinjal pieces are fried brown, sprinkled with crispy fried neem leaves and taken as the first course. It is mixed with rice along with a dollop of ghee. It is believed eating something bitter at the start of a meal, cleanses the body of impurities.

Health Benefits of Neem Begun Bhaja

This Bengali Brinjal And Neem Leaves Fry not only tantalizes your taste buds but also offers several health benefits:

1. Neem leaves:

• Neem has anti-fungal and antibacterial properties.
• The wonderful neem contains chemicals which kill bacteria, help control blood sugar levels, heal stomach ulcers, and check plaque formation in the mouth.
• Rich in antioxidants
• Help boost immunity
• Have anti-inflammatory properties

1. Eggplant (Brinjal):

• Low in calories
• High in fiber
• Contains essential vitamins and minerals

1. Mustard oil:

• Rich in monounsaturated fatty acids
• Contains omega-3 and omega-6 fatty acids
• May help lower cholesterol levels

Neem Begun Bhaja Recipe:

Fried eggplant with a sprinkling of crisp neem leaves – nothing gets better than this to detoxify your body and give it a good cleansing. This authentic Bengali dish makes for an interesting and nutritious combo.

Neem Begun Bhaja, also known as Brinjal and Neem Leaves Fry, is a popular Bengali dish that combines the unique flavors of bitter neem leaves with the soft texture of eggplant (brinjal). This traditional recipe has been a staple in Bengali households for generations, offering a perfect balance of taste and nutrition.

• To make Eggplant and Nimtree leaves fry, firstly pick and thoroughly wash the fresh and tender nimtree leaves well. Pat dry.

• Next wash and cut brinjals into cubes and sprinkle salt on them and toss well.

• Heat oil in a pan. Put in the salted brinjals first and fry over medium heat to a golden brown, stirring in-between.

• Remove the fried brinjals and keep aside.

• Next, put in the nimtree leaves and fry over low heat till them become crisp and dry.

• Then add the fried nimtree leaves to the fried brinjals.

• Mix the nimtree leaves and brinjal bhaja well.

• Serve Bengali Neem Begun with white rice and ghee.

If you are searching for more brinjal recipes, then do try out Achari Begun

Neem Begun Serving Suggestions

Brinjal And Neem Leaves Fry is a versatile dish that pairs well with various Bengali staples:

• Serve with hot rice and dal for a complete meal.
• Pair with roti or paratha for a delicious lunch.
• Enjoy as a side dish with fish curry or chicken curry.
• Serve as an appetizer or snack with a cup of hot chai.

Variations of Brinjal And Neem Leaves Fry

While the traditional Brinjal And Neem Leaves Fry recipe is delicious on its own, you can experiment with these variations:

• Neem Begun Bhaja with Potato: Add sliced potatoes to the dish for extra texture and flavor.
• Spicy Neem Begun Bhaja: Increase the amount of green chilies or add red chili flakes for a spicier version.
• Neem Begun Bhaja with Onions: Sauté sliced onions before adding the neem leaves for a sweeter flavor profile.
• Neem Begun Bhaja with Garlic: Add minced garlic to the oil before frying the eggplant for a garlicky twist.

Nimtree Leaves And Brinjal Recipe details below:

Print Recipe

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.

Neem Begun Bhaja is a unique and flavorful dish that showcases the culinary creativity of Bengali cuisine. By combining the bitter notes of neem leaves with the soft texture of eggplant, this recipe creates a harmonious balance of flavors that is sure to please your palate.

Whether you're a fan of traditional Bengali food or looking to explore new flavors, Neem Begun Bhaja is definitely worth trying. Its simplicity in preparation, coupled with its rich taste and health benefits, makes it a perfect addition to your meal repertoire.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Side Dish

Cuisine: Bengali

Servings: 2

Calories: 62kcal

Author: Shil

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.