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Neem Leaves and Brinjal Fry

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.