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Traditional Bengali Summer Eggplant with Fried Neem Leaves

Sukanya Ghosh
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side


  • 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


  • 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.