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indian-neem-begun-neem-leaves-with-eggplant-recipe

Indian Neem Begun (Neem Leaves with Eggplant) Recipe

A traditional Bengali dish combining the bitterness of neem leaves with the softness of eggplant.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4 servings
Calories: 100 kcal

Ingredients 

Main Ingredients

  • 1 cup Neem leaves fresh
  • 1 medium Eggplant sliced
  • 2 tablespoon Mustard oil
  • 1 teaspoon Salt to taste

Instructions 

  1. Heat mustard oil in a frying pan.
  2. Add neem leaves and fry until crispy.
  3. Add sliced eggplant and cook until soft.
  4. Season with salt and serve hot.

Nutritional Value

Calories: 100kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Bengali, Eggplant, Neem Leaves
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