First of all pardon me as the photo that I took might not be pleasing to your eyes, but that’s taken right in the kitchen, straight after cooking. Okay, now the monologue 😂 Neem aloo begun is a very very simple Bengali dish that’s served in the beginning of the meal. With goodness of neem, Bengali mothers are always after their children to make them have it to boost their immunity and make them healthy and strong! This is my favorite since childhood, I must say and I can finish it up in no time when served with a whole plate of rice. I don’t practically need any other curry. Buss, thodi si ghee bhi mil Jaye toh mano jannat mil gayi.
Time required to make Neem aloo begun: 15 minutes
Ingredients required to make Neem aloo begun:
- Cooking oil/ghee
- Salt to taste
- 1/3 tsp turmeric powder
- 1/2 brinjal – cut into small cubes
- 1 potato – cut into small cubes
- 1 cup dried neem leaves
Neem aloo begun – The recipe:
- The neem leaves, I dry roast always and keep them stored inside air tight container. So to do that, wash neem leaves properly and let it dry on it’s own for a day or two. Then on heated pan, let them dry roast for sometime until the neem leaves are turned crispy and can be crumbled on pressing. Keep them aside
- Heat oil in a wok. Once oil is hot, drop in potatoes, add salt, turmeric powder and let them be fried till golden brown on their surface
- Drop in brinjals and fry without lid on medium flame for sometime. Once the brinjals starts loosing water and become glazed, add neem leaves, cover the wok with lid such that the brinjals and potatoes are cooked
- Open the lid, stir a bit over low flame
Neem aloo begun is ready to be served with a plate of steamed rice.
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