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Traditional Bengali Summer Eggplant with Fried Neem Leaves

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  • Author: Sukanya Ghosh
  • Total Time: 30 minutes


  • 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


  1. Wash and pat dry the tender neem leaves.
  2. 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.
  3. Spread the neem leaves evenly in the pan. Toss them few times to coat it well with the oil.
  4. 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.
  5. Neem leaves get burned easily. So do take care while frying or tossing them in hot oil.
  6. Slot the neem leaves out of the pan and add some more oil in it.
  7. Rub salt and turmeric over the cubed eggplants.
  8. Fry them in hot oil till evenly browned and fried well.
  9. Mix the fried neem leaves with the eggplants and serve warm with steamed rice.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side
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