Neem leaves are bitter; the bitter taste is their medicinal value. And so, they are rarely consumed. This doesn’t mean they cannot be consumed. Here is a recipe that uses the tender leaves. This dish is eaten in spring (when the tender leaves appear) acts as a cleanser, and boosts immunity.

Ingredients:

• Dried neem flowers
• Tamarind
• Tomato
• Mustard
• Dried chili
• Perungayam
• Curry leaves
• Jaggery (optional)
• Salt
• Coriander leaves
• Coconut oil / gingelly oil/ mustard oil

Tender neem leaves & brinjal – fry brinjal pieces (1″ cubes) in coconut oil or mustard oil with a pinch of turmeric until tender. Keep separate. Next, fry tender neem leaves. Mix neem and brinjal, and add salt. Serve with rice.