Neem Begun (Stir-fried Neem leaves and Eggplant)
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!
Servings 4 People
Calories 96kcal
Cost Rs 50
Ingredients
- 100 g Neem Leaves
- 1 Eggplant
- ½ teaspoon Turmeric Powder
- 1 teaspoon Salt or to taste
- 2 tablespoon Mustard Oil
Instructions
- 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.
Nutrition
Serving: 75g | Calories: 96kcal | Carbohydrates: 8g | Protein: 1.4g | Fat: 7.2g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 585mg | Fiber: 4.9g | Sugar: 3.5g
