Neem leaves fried until crispy and tossed with cubed brinjal in mustard oil — a bittersweet, medicinal preparation of Tripura eaten in spring for its purifying properties.
Ingredients
2 cups fresh neem leaves (nimb pata — the young, tender neem leaves from the top of the branch; available fresh at Indian stores in spring; use with care — only tender young leaves, not mature bitter ones)
2 medium brinjal (eggplant) — cut into 2 cm cubes
2 tbsp mustard oil
1/4 tsp turmeric
1/4 tsp red chilli powder
1/2 tsp panch phoron (five-spice blend)
Salt to taste
Method
Wash neem leaves. Use only the young tender leaves — mature neem leaves are too bitter to eat as a vegetable.
Heat 2 tbsp mustard oil to smoking in a pan. Reduce to medium-high.
Add panch phoron — the five seeds sizzle together.
Add the fresh neem leaves immediately. They will fry and crispify in the hot oil within 1 to 2 minutes.
Stir constantly. The leaves should be crispy but not charred. Remove and keep aside.
In the same oil add the brinjal cubes. Add turmeric, red chilli powder and salt. Toss to coat.
Cook on medium heat for 10 to 12 minutes, stirring every 3 minutes, until the brinjal is completely soft and slightly golden.
Return the crispy neem leaves to the pan. Toss gently with the cooked brinjal.
Serve immediately — the crispy neem leaves lose their texture quickly after being tossed.