Neem is a wonderful plant, every part of the plant can be used somehow or the other. Neem oil extracted from the plant is an amazing organic insecticide, and it has amazing medicinal values.
Stir fried neem with brinjals/egg plants is one of those authentic Bengali recipes, that’s hard to find or match in any other cuisine. The preparation is used as a starter for lunch, bitter dishes are not served for dinner. It is believed that when served first this dish helps better digestion and absorption of nutrients.
1 large eggplant
1 bunch of neem leaves
1/2 teaspoon turmeric powder
1 tablespoon mustard oil
Salt to taste
Chop the eggplants in to one inch size cubes, sprinkle the turmeric powder and some salt
Wash the neem leaves, and take them out of the twigs
In a frying pan, add the oil and let it heat just a little. Add the eggplants and stir fry till its almost done
Add in the neem leaves and cook till the neem leaves are fried and eggplants cooked through.
Serve with warm white rice