If you have ever tasted Shukto, then you know what a big deal bitters are in Bengali cuisine. Ayurveda experts have believed for centuries that eating a bitter dish at the beginning of your meal can not only aid digestion but also boost your immunity, especially during spring season. But what many don’t know is that Shukto—the popular Bengali dish which has the best of veggies, including bitter gourd—has a poorer cousin that’s equally beneficial and delicious. Meet Neem Jhol, a simply cooked no onion-no garlic dish that tastes bitter but gives sweet health results.
Quite like Shukto, Neem Jhol has a medley of vegetables at its core. But the reason why it is known as a poorer cousin to Shukto is simple. Instead of bitter gourd or karela, which you have to shell out money to buy at the market, Neem Jhol relies on neem leaves. In case you didn’t know, neem leaves are abundantly available across India and nobody charges you a single penny for getting a few branches of the tree. In fact, the benefits of neem leaves are so well entrenched in Indian minds that forget eating it, we even use the leaves to treat skin issues and ward of malaria!
Apart from neem leaves, the other ingredients used in Neem Jhol are also very beneficial. Usually, raw papayas are added to the dish. This green vegetable is known to soothe the stomach and keep the gut healthy. Potatoes, which are easily digestible and a great source of plant proteins and energy, are also included in Neem Jhol. A seasonal yet essential addition to neem leaves are drumsticks or moringa. This vegetable is available during spring and summer seasons, and a must-have because it is nutrient-dense and delicious.
In its essence, Neem Jhol is a soupy dish that anybody can have, but those who are fighting off seasonal flu and infections absolutely must have. Packed with veggies and the immune-boosting anti-bacterial and antiviral qualities of neem leaves, this dish is quite the health saviour.
Ingredients:
1 cup neem leaves, washed
1 eggplant, cubed
1 potato, cubed
½ cup raw papaya, cubed
2 drumsticks, chopped
4-5 bodi or sundried lentil fritters
½ tsp ginger, grated
1 dry red chilli
1 bay leaf
½ tsp turmeric powder
1/2 tsp panch phoran
½ tsp sugar
Salt, to taste
1 tbsp mustard oil
2 cups water
Method:
1. Heat the mustard oil in a wok, then fry the neem leaves until crispy. Set aside for later.
2. Now fry the dal bodi in the same oil and remove for later use.
3. In the remaining oil, add the bay leaf, dry red chilli and panch phoran.
4. Once these stop spluttering, add the potatoes and papaya and stir fry.
5. Add the ginger, salt and turmeric and continue to cook the veggies.
6. Once the potatoes turn brown, add the drumsticks and eggplant.
7. Stir fry the veggies for a few minutes, then add the water.
8. Mix everything well, then cover and cook until the veggies are cooked.
9. Now add the neem leaves, bodi, sugar and cook for no more than a minute.
10. Serve the Neem Jhol hot with boiled rice.