Bitter neem leaves and succulent eggplant cubes come together in this classic Bengali dish - Neem Begun. The limited use of spices makes it a simple stir-fry, making it a delicious and unique dish to savor.
- Lockdown Cooking!
- Debjani's note on Planned Cooking
- Housebound life; is the present phase!
- Cooking with Basic Ingredients
- Frequently Asked Questions
- Dishes you can cook using Neem leaves!
- Neem Begun, a stirfry with Neem leaves and Eggplant!
- Top Tip
- Here's how I cook Neem Begun at Debjanir Rannaghar!
- Recipe Card
- Bitter Recipes from Debjanir Rannaghar
- Simple Bengali Recipes from Debjanir Rannaghar!
- Have you tried the Nim Begun recipe from Debjanir Rannaghar?
- Classic Bengali Nim Begun Recipe Pin for you!
In these strange times, when our lives have been confined to the walls of our homes, I thought I'd share a recipe for one of my favorite dishes - Neem Begun. Though the images accompanying this post may not be of the highest quality, they still bring back fond memories of days filled with laughter and joy.
It’s been a difficult time for many in West Bengal, with cities under lockdown and people living in isolation. We may not be able to go out and enjoy our usual activities, but at least we can take some solace in creating delicious food right at home. This Neem Begun dish is just one example that is sure to bring comfort during these trying times.
Debjani's note on Planned Cooking
Once a day, we conjure up a nourishing concoction of wholesome ingredients from the pantry. Today's menu is Neem Begun and Begun Bhaja for Pasta, lip-smacking dishes that bring a smile to our lips. The star ingredient is an eggplant, cooked in two different ways - stir-fried with Neem leaves and then fried for the Begun bhaja. To ensure there's no need for another curry or dal, I make sure to craft Dimer Jhol so it's deliciously runny!
Housebound life; is the present phase!
Pasta was feeling listless and uninspired to read or write, so I decided to give her a creative outlet. I handed her some cream with two conditions: that she make the ice cream all on her own, and that she clean up the utensils afterward. I gave her strict instructions to only have one spoonful of ice cream each day. With this project, hopefully, she can find some joy in these difficult times!
Cooking with Basic Ingredients
As I reflected upon the items in my pantry, I shuddered at the amount of unnecessary surplus that had accumulated. The pandemic had brought with it a newfound awareness of how much we really need - and how much we don't. My prior tendency to stock up on groceries for travel was now replaced by an impulse to be mindful and intentional about what I purchased for home use. From now on, my shopping trips would be guided by careful consideration rather than a panicked urge to stockpile.
Frequently Asked Questions
The Neem tree stands tall, a symbol of medicinal power and grace. Its leaves bear the promise of strength, with their antioxidant, anti-inflammatory, and anticancer properties. It is an ancient remedy for many ailments, possessing antibacterial, antiviral, anti-inflammatory, anticarcinogenic, and antiparasitic properties. A testament to nature's healing beauty; the Neem tree stands as a reminder of what it can provide us.
Dishes you can cook using Neem leaves!
As the spring air wafts through Bengal, a unique and flavorful ingredient is added to traditional dishes - Neem leaves! Stir-fried with eggplant, mashed potatoes, or even dal, this delectable leaf brings a burst of flavor and health benefits to many meals. Not only do these leaves add a unique taste to dishes, but they are also believed to help reduce the risk of pox. Whether you enjoy neem begun or titar dal or even neem aloo bhate - it's sure to be an unforgettable experience!
Neem Begun, a stirfry with Neem leaves and Eggplant!
Take a medley of two humble ingredients - neem leaves and eggplant - and transform them into something extraordinary. Start by cubing the eggplant, then marinate it with salt and turmeric powder. Heat some mustard oil in a pan, then add the eggplant cubes and neem leaves. Stir-fry until everything is cooked through, then serve with steamed rice for an unforgettable meal. The combination of soft eggplant cubes and crispy neem leaves will tantalize your taste buds!
As the days of spring arrive, the sweet aroma of Neem Begun wafts through Bengali households. A popular dish for its purported ability to ward off chickenpox, Neem Begun is a delectable preparation that's surprisingly simple to make. One day before cooking, I always buy fresh neem leaves and keep them in a glass full of water until ready for use. Nothing quite compares to this traditional delicacy!
Here's how I cook Neem Begun at Debjanir Rannaghar!Print
Aromatic neem leaves and tender eggplant cubes stir-fried to perfection, Neem Begun is a classic Bengali dish sure to tantalize your taste buds. The slight bitterness of the neem leaves pairs perfectly with the sweetness of the eggplant, making this a delightfully flavorful meal. Enjoy it as a side dish or incorporate into your favorite recipes for an added burst of flavor!
- 100g Neem Leaves
- 1 Eggplant
- ½ Tsp. Turmeric Powder
- 1 Tsp. Salt or to taste
- 2 Tbsp. Mustard Oil
- Wash and detach the neem leaves from the stem.
- Airdry the leaves before frying.
- Cut Eggplant into small cubes.
- Marinate Eggplant cubes with Salt and Turmeric Powder.
- Now heat Mustard Oil in a pan.
- Fry the Eggplant cubes on low flame.
- Once half-fried, add the neem leaves and keep frying till the leaves are crisp and the eggplant cubes are soft yet intact.
- Adjust the salt if needed.
- Serve it hot with steamed rice as an entree.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 75g
- Calories: 96
- Sugar: 3.5g
- Sodium: 585mg
- Fat: 7.2g
- Saturated Fat: 0.8g
- Carbohydrates: 8g
- Fiber: 4.9g
- Protein: 1.4g
- Cholesterol: 0mg
Keywords: Neem Begun recipe, neem begun bhaji recipe, debjanir rannaghar, bengali recipe
Bitter Recipes from Debjanir Rannaghar
Simple Bengali Recipes from Debjanir Rannaghar!
- Chingri diye Pui Metuli Chorchori ( Also known as Pui Metulir Ghyant)
- Chana Bhapa (Also known as Bhapa Paneer)
- Dimer Dalna (Also known as Bengali Egg Curry with Potato)
- Chingri Bati Chorchori (Also known as Chingri Macher Batichorchori)
- Begun Borir Ambol (Also known as Bori Beguner Ambol)
- Begun Basanti (Also known as Bengali Begun Bashonti)
- Tok Dal (Also known as Kancha Aam diye Toker Dal)
- Bori Aloor Jhal (Also known as Bengali Bori’r Jhal)
- Piajkoli ar Aloo diye Tangra Macher Jhol (Also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Mangshor Jhol (Bengali light Mutton curry) in a Pressure Cooker!
- Sheemer Jhal (Also known as Bengali Shorshe Sheem or Broad Bean Curry with Mustard Paste)
- Bou Khuda (Also known as Boua Pulao or Bou Khudi)
- Pish-Pash aka Pish Pash, the Indian Rice and Chicken Hotchpotch
- Mamlette er Torkari (Also known as Omelette er Torkari aka Bengali Omelette Curry)
Have you tried the Nim Begun recipe from Debjanir Rannaghar?
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.