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Neem Begun

Madhushree Basu Roy
Neem leaves cooked with augergines or eggplants and is a typical Bengali classic which is served during summers.
Prep Time 20 mins
Cook Time 15 mins
Course Side Dish, Vegetarian
Cuisine Bengali, Indian
Servings 4 people


  • 1 no large brinjal
  • 1 tsp turmeric powder
  • handful of neem leaves take as per your bitter tolerance
  • 1/2 tsp sugar
  • 2 tbsp mustard oil
  • salt to taste


  • Wash the neem leaves under running water and spread them out to dry. In the meanwhile, wash the brinjals and cut into small cubes.
  • Add salt, turmeric powder and sugar to the brinjals and let it marinade for 10 minutes.
  • In a frying pan, spread a tsp of mustard oil and brush it all over. When the pan is hot, spread the neem leaves inside the pan and on medium to low flame, constantly stir till the leaves crisp up.
  • Once they are crisp, take them out on a plate.
  • In the same frying pan, add the rest of the oil and when it is hot, squeeze out all the excess water from the brinjals and add the brinjals to the frying pan.
  • Stir fry them till the brinjals have become soft. Then add the neem leaves. You can add them whole or crush them in your hand and add.
  • Give everything a good stir. Check the seasoning and add more salt if required.
  • Turn off the heat and serve neem begin with steamed white rice at the beginning of a meal.
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