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%Bengali Neem Begun Recipe

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!

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Course: Side Dish
Cuisine: Bengali
Diet: Vegan, Vegetarian
Keyword: bengali recipe, Debjanir Rannaghar, neem begun bhaji recipe, Neem Begun recipe, neem begun recipe debjanir rannaghar
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 People
Calories: 96kcal
Author: Debjani Chatterjee Alam
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.
  • %Bengali Neem Begun Pinterest

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
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