By Ujjainee Roy
June 3, 2024
Want something hearty, nutritious and refreshing this summer? Make the Bengali delicacy, Neem Begun which is a neem and brinjal stir-fry and has a vibrant and slightly tangy taste. It can be paired with dal, rice, roti or even pulao.
– 1 large eggplant (begun), cut into small cubes – A handful of neem leaves, washed – 1-2 green chilies, slit – 1 teaspoon turmeric powder – Salt to taste – 1 teaspoon sugar (optional) – Mustard oil (or any cooking oil) – Water, as needed
Heat a little mustard oil in a pan. Add the neem leaves and fry them until they become crispy. This usually takes 2-3 minutes. Be careful not to burn them. Remove the neem leaves from the pan and set them aside.
In the same pan, add a little more mustard oil if needed. Add the eggplant cubes and sauté for a few minutes until they start to soften. Add turmeric powder and salt to the eggplant, stirring well to coat the pieces evenly.
Add the slit green chilies to the pan. Continue to cook the eggplant on medium heat, stirring occasionally until they are fully cooked and tender. You can add a little water to help with the cooking process.
Once the eggplant is cooked, add the fried neem leaves to the pan. Mix well and cook for another 2-3 minutes to let the flavors combine.
Remove from heat and serve with rice!