Description
Crispy fried neem leaves and tender eggplant make a vibrant, flavorful side dish. Perfect with steamed rice!
Ingredients
Units
Scale
- 1 bunch (8-10 sprigs) Neem Leaves
- 2 cups (473 ml) Eggplants / brinjals
- Salt
- turmeric
- Mustard oil
Instructions
- Wash and pat dry the tender neem leaves.
- In a metal pan, smear 2 tbsp of oil and warm it up. Once hot, reduce heat to low or turn off.
- Spread the neem leaves evenly in the pan, tossing a few times to coat with oil.
- Leave for 2-3 minutes, toss, and repeat until crispy (2-3 minutes per side). If needed, keep the pan on the lowest heat.
- Carefully remove the neem leaves from the pan.
- Add more oil to the pan.
- Rub salt and turmeric over cubed eggplants.
- Fry the eggplants in hot oil until evenly browned.
- Mix the fried neem leaves with the fried eggplants.
- Serve warm with steamed rice.
Notes
- For extra-crispy neem leaves, ensure they are completely dry before frying and use a high-smoke point oil like mustard oil.
- If you can’t find neem leaves, substitute with curry leaves for a similar aromatic flavor, though the bitterness will differ.
- Store leftover Bengali Summer Eggplant in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Bengali
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 4
- Protein: 4
- Cholesterol: 0