Neem Begun is a popular Bengali starter recipe that mostly goes well during the Spring to Summer Season. What is Neem Begun? In Bengali begun means eggplant or brinjal. It is made with small cubic shape Brinjal pieces and fresh tender Neem leaves (which are brown in color and available only in the spring and summer season in India) that are stir-fried separately and mixed together well This is How To Make Neem Begun.
I remember my Mom used to force me to take this bitter–taste Bengali medicinal dish in my childhood, not only neem begun, shukto,tita, korola bhaja, and many more. Now only after so many years, have we come to know the benefits of those dishes which had great cleansing and detoxication properties. Neem begun is mainly eaten at the time of spring, which is the season of pox. Due to its high medicinal properties and the power of boosting the immune system, it prevents pox and other types of disease. Not only leaves, but all the parts also had medicinal value. All the manufacturers have used neem for toothpaste, soap, and many herbal creams. It has antibacterial and antifungal properties and controls blood sugar, cleanses the blood, increases immunity, and has many other benefits.
Main equipment required
- A Kadai or a frying pan
- Serving plate
- spatula
INGREDIENTS
- I Eggplant/Begun/brinjal
- a handful of neem leaves/one cup
- 1/2 tbsp panchforon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 2 tbsp mustard oil
- 1 tsp turmeric powder
- salt to taste
How To Make Neem Begun
Wash the eggplant/begun, and cut it in a small cubic shape. Then rub them with turmeric powder and salt. Take a hard-bottomed pan or Kadai, heat oil, add the eggplant and stir fry for 3-4 minutes, remove from heat and keep aside.
In the same pan add panchforon for tempering, then add and stir the neem leaves until they become crispy
Add the fried eggplant, salt, and turmeric powder and mix well. (remember salt already used while rubbing eggplants, so add less this time) Cook for another 2-3 minutes.
Serve with hot boiled rice.
How To Make Neem Begun
Equipment
- Serving plate
- Spatula
- A kadai or a fry pan
Ingredients
- 2 tbsp mustard oil
- 1 egg plant
- 1/2 tbsp panch foron
- 1 Neem leaves
- salt
- 1 tbsp turmeric powder
Instructions
- Wash theeggplant/begun, cut it in small cubic shape.Then rub them with turmeric powderand salt. Take a hard bottomed pan or kadai, heat oil, add the eggplant andstir fry for 3-4 minutes, remove from heat and keep aside.
- In the same pan add panchforon for tempering, then add and stir the neem leaves until they becomecrispy.
- Add the fried eggplant, salt, turmeric powder and mix well.(remembersalt already used while rubbing egg plants, so add less this time) Cook foranother 2-3 minutes
- · Serve with hot boiledrice.