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:
- Tender neem leaves
- Brinjal
- Tamarind
- Tomato
- Mustard
- Dried chili
- Perungayam
- Curry leaves
- Jaggery (optional)
- Salt
- Coriander leaves
- Coconut oil / gingelly oil/ mustard oil
Recipe:
- 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.
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