Tripura Neem Pata Begun Bitter Leaves Brinjal Tripuri Stir

Method

1. 1

   Wash neem leaves. Use only the young tender leaves — mature neem leaves are too bitter to eat as a vegetable.

2. 2

   Heat 2 tbsp mustard oil to smoking in a pan. Reduce to medium-high.

3. 3

   Add panch phoron — the five seeds sizzle together.

4. 4

   Add the fresh neem leaves immediately. They will fry and crispify in the hot oil within 1 to 2 minutes.

5. 5

   Stir constantly. The leaves should be crispy but not charred. Remove and keep aside.

6. 6

   In the same oil add the brinjal cubes. Add turmeric, red chilli powder and salt. Toss to coat.

7. 7

   Cook on medium heat for 10 to 12 minutes, stirring every 3 minutes, until the brinjal is completely soft and slightly golden.

8. 8

   Return the crispy neem leaves to the pan. Toss gently with the cooked brinjal.

9. 9

   Serve immediately — the crispy neem leaves lose their texture quickly after being tossed.