Ingredients
- Neem Leaves (Tender : 1 bunch (8-10 sprigs))
- Eggplants / brinjals (cut into small cubes – 2 cups)
- Salt and turmeric as required
- Mustard oil for frying
Instructions
- Wash and pat dry the tender neem leaves.
- In a pan (preferably metal pan) smear it with 2 tbsp oil and warm it up. Once the oil is sufficiently hot, switch off the gas.
- Spread the neem leaves evenly in the pan. Toss them few times to coat it well with the oil.
- Leave it like that for 2-3 minutes. Toss it again and leave it again for 2-3 minutes. Do this till the neem leaves are fried and become crispy. If requires, instead of completely switching off the pan, you can keep the pan on lowest heat.
- Neem leaves get burned easily. So do take care while frying or tossing them in hot oil.
- Slot the neem leaves out of the pan and add some more oil in it.
- Rub salt and turmeric over the cubed eggplants.
- Fry them in hot oil till evenly browned and fried well.
- Mix the fried neem leaves with the eggplants and serve warm with steamed rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side