Neem Begun

Sastric References

They offered pungent preparations made with black pepper, sweet-and-sour preparations, ginger, salty preparations, limes, milk, yogurt, sugar candy, two or four kinds of spinach, soup made with bitter melon, eggplant mixed with nimba leaves, and fried paṭola.
(CC Antya 10.135-136)

Amongst the various vegetables were newly grown leaves of nimba trees fried with eggplant. The fruit known as paṭola was fried with phulabaḍi, a kind of dāl preparation first mashed and then dried in the sun. There was also a preparation known as kuṣmāṇḍa-mānacāki.
(CC Madhya 3.47)

Ingredients

  • Fresh tender Neem leaves – 1 small bunch

  • Eggplant (Brinjal) – 1 medium-sized, chopped into small cubes

  • Mustard oil – 2 tablespoons (or as needed for frying)

  • Turmeric powder – ¼ teaspoon

  • Salt – To taste

Recipe

1. Prepare Neem Leaves

  • Wash the neem leaves thoroughly in running water.

  • Drain and set aside.

2. Fry Neem Leaves

  • Heat mustard oil in a kadhai (wok).

  • Add the neem leaves and fry on medium flame for 3–4 minutes until crisp.

  • Remove and set aside on a plate to cool.

3. Fry Eggplant

  • In the same oil, add the chopped eggplant cubes.

  • Fry until golden brown and soft.

  • Add turmeric powder and salt to taste.

4. Combine and Finish

  • Crush the fried neem leaves gently with your fingers.

  • Add the crushed neem leaves to the fried eggplant in the kadhai.

  • Stir everything well and cook for a few more minutes.

Cooking Time

  • Preparation: 10 minutes

  • Cooking: 15 minutes

  • Total Time: 25 minutes

Neem Aloo

Same process as above — instead of eggplant, you can use potato, cut into small cubes. Fry the potatoes until golden and soft, then mix in the crushed fried neem leaves as described.

Submitted by Manoraksi and Kalasudha Matajis, Sri Mayapur Dhama

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