Bitter Bliss: Neem and Brinjal Fry

Bitter Bliss: Neem and Brinjal Fry is a unique and flavorful dish that brings together the natural bitterness of neem leaves with the earthy goodness of brinjals (eggplants). This traditional Odia recipe infuses the pungent and healthful flavors of neem leaves with the tender and slightly crispy texture of sautéed brinjals. It’s a delightful and nutritious side dish, rich in both taste and tradition, perfect to accompany with pakhala in Odisha. Enjoy the distinct bitter-sweet symphony that this dish offers, a testament to the rich and diverse culinary heritage of Odia cuisine.

The process of crumpling the neem leaves to achieve a rough powder-like consistency is a clever technique to incorporate their distinct flavor without overpowering the dish. Additionally, the tip to sprinkle a little salt on the brinjals before cooking helps in reducing their bitterness, enhancing the overall balance of flavors.

The sautéing process, starting with mustard seeds and cumin seeds, followed by the addition of garlic and spices, adds layers of aromatic richness to the dish. The use of turmeric powder and red chili powder not only contributes to the vibrant color of the dish but also enhances its overall flavor profile.

The incorporation of neem leaves towards the end of the cooking process ensures that their unique taste is preserved while allowing them to complement the brinjals seamlessly. The final touch of fresh coriander leaves for garnish adds a burst of freshness to the dish.

The versatility of this dish, as it can be enjoyed with pakhal, rice, and roti, makes it a perfect addition to any meal. The bitter notes from neem leaves, harmonizing with the earthiness of brinjals, create a culinary symphony that celebrates the rich and diverse heritage of Odia cuisine. Overall, “Bitter Bliss” is a delightful exploration of flavors, offering a wholesome and nutritious dining experience.

Neem Leaves and Brinjal Fry

Neem Leaves and Brinjal Fry – is a traditional Odia dish blending the bitterness of neem leaves with the earthy taste of brinjals. The recipe involves crumpling neem leaves for a unique consistency, sautéing with mustard seeds and garlic, and incorporating spices for a rich flavor. Enjoyed with pakhal, rice, or roti, this dish harmoniously balances bitter and sweet notes, showcasing the diverse and nutritious essence of Odia cuisine..

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Servings 2

Ingredients

  

• 1 Cup neem leaves (fresh, cleaned, and dry)
• 2 brinjals (eggplants), cut lengthy wise
• 6 garlic
• 2 tablespoon Mustard Oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste

Instructions

 

• Wash the neem leaves thoroughly, dry them, crumple them through your hands, and create a rough powder-like consistency with the leaves.
• Cut the brinjals into lengthy pieces. If you like, you can sprinkle a little salt on them and let them sit for a while to reduce bitterness. Rinse before cooking.
• Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add chopped garlic and sauté until the raw smell disappears.
• Add turmeric powder and red chili powder. Stir well.
• Add the chopped neem leaves to the pan. Stir well and cook for a few more minutes until the neem leaves are wilted.
• Add the chopped neem leaves to the pan. Stir well and cook for a few more minutes until the neem leaves are wilted.

This dish can be enjoyed with pakhal, rice and roti too. The bitter notes from neem leaves complementing the earthiness of brinjals make it a unique and flavorful experience.