Neem-Begun Bhaja Recipe: Bitter Will Turn Better With This Classic Bengali Dish

The benefit of neem leaves is no secret to the world. It is one nutrient-enriched ingredient that is used for various medicinal purposes for centuries. From consuming it in form of juice to applying it as a face pack - neem leaves have versatile usages. It is a good source of vitamin C, minerals, carotene. It may help boost liver-health and gut-health, and help manage diabetes as well. Hence, health experts often recommend including neem leaves in our daily diet, but its bitter taste holds us back. What if we bring you a delectable recipe that will include this bitter food to your diet in the most delectable way?

Here's the recipe of Bengali-style neem-begun bhaja that will offer a bitter-salty flavour to your palate. It may sound unappetising but the dish just tastes delicious. It is a stir-fried dish, made with neem leaves and eggplants - quite popular dish in a traditional Bengali household. It is usually consumed at the beginning of a meal (especially lunch) to cleanse the palate. Locals also believe it to be the best way to include neem leaves in our daily diet to boost digestion and metabolism.

Here's The Recipe For Neem-Begun Bhaja:

Ingredients:

A bunch of tender neem leaves

1 cup eggplant, cut into small cubes

A pinch of turmeric

Salt, to taste

Mustard oil, to fry

Method:

Coat the eggplant with some salt and turmeric and keep it aside.

Heat some oil in a pan and fry the eggplants till they turn brown in colour. Keep aside.

Now, add some more oil the pan and fry the neem leaves on medium flame. Remember, leaves easily get burnt, so you have to be extra careful while frying.

Once it turns crispy, sprinkle some salt on it.

How To Serve/Eat Neem-Begun Bhaja:

• Take some steamed rice.
• Pour some ghee on it.
• Now serve some fried eggplant and need leaves together.
• Mix everything and eat.

Try this recipe at home and let us know your experience in the comments section below.