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.
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.