Neem combined with Eggplant makes an excellent recipe, by which one can include its medicinal value in our regular diet. This very easy to make, less than 20 minutes from start to final dish.
Neem, also famously called as Indian Lilac, without a doubt plays an important part in Ayurveda. Numerous benefits of neem have been mentioned in Ayurveda and people for millennia have been benefiting by its consumption.
It has been well known for anti fungal, anti bacterial properties and removal of toxins from blood and improving the activity of removing free radicals.
Modern day lifestyle has become busy and time consuming. Excessive engrossment with work and social media has enslaved the masses wherein it is becoming even more difficult to take out time for the “self” – towards self-analysis, contemplation, introspection and self-healing. Moreover we try and get engrossed in so many other things and tend to forget our own which is simple yet powerful.
And this is being reason of various physical and mental problems and disorders.
Interesting yet true that neem and many such medicinal plants and herbs has been used in Ayurveda since thousands of years. But people started accepting when the west started learning and recognizing their benefits.
Neem and so many other medicinal plants and herbs has been a part of Indian culture and custom since ages.
It was quite prevalent during my growing years. Having neem leaves during the time of Bihu festival in the month of April was a part of festival and custom. Apart of the festival times I remember Maa making neem leaves fry occasionally.
Well this humble recipe was shared by my dear friend Nivedita and made this first day of Bihu festival in April and since then twice I guess. I loved the way the eggplant mellow down the bitterness of neem and it actually taste divine. If you love bittergourd then you will definitely love this recipe.
1 large eggplant clean and diced
2 small stem or around 15 -20 tender neem leaves washed and drained
1 medium onion sliced
2-3 fresh green or red chillies roughly chopped
1 inch ginger minced
1 tsp panchphoren
1 tsp turmeric powder
Salt for seasoning
2-3 tbsp mustard oil
1) Heat oil in a kadhai or wok until nice and hot. Reduce the heat and add panchphoren, then add the onions and saute for about a minute. Add the eggplant and saute for another 2-3 minutes. Add turmeric powder, green chillies and salt. Give a nice stir until all well combined. Reduce the heat to low, cover and let the eggplant cook until 70-75 percent soft.
2) Remove the lid and add the neem leaves and ginger. Increase the heat slightly and cover again for a minute.
3) Now you can see the eggplant has become soft and seems leaves wilted. Add seasoning if required. Keep stirring for another minute or two on medium- high
heat until the water dries and oil separates.
Serve hot with steamed rice and plain dal.