This dish has a rich history, with its core ingredients—newly-grown neem leaves fried with eggplant—being mentioned in the 15th-century Bengali text, Chaitanya Charitamrita, in a description of a feast for Sri Chaitanya Mahaprabhu.
Bitter vegetable preparations are a staple in Bengali cuisine, valued for their ability to stimulate the appetite and provide a pleasant contrast to other flavors. When using bitter agents, it’s best to start with a small amount; if overdone, the bitterness cannot be corrected.
Fresh neem (margosa) leaves can be difficult to find. A common substitute is powdered, dry-roasted fenugreek seeds. While mustard oil is the traditional Bengali choice, any vegetable oil or ghee will work. This dish is typically served in small portions (about 2–3 tbsp) as a complement to a larger meal.
Preparation Time: 15 minutes (after ingredients are assembled) Cooking Time: 10 minutes Yield: 5 to 6 small servings
Ingredients
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1 medium-sized eggplant (approximately 20 oz / 570 g)
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0.5 tbsp (1.5 tsp) salt, divided
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1 tsp turmeric
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0.5 cup (120 ml) ghee, mustard oil, or vegetable oil
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0.25 to 0.5 tsp powdered bitter neem leaves
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OR (as a substitute) 0.5 to 1 tsp powdered roasted fenugreek seeds
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A sprinkle of fresh lemon or lime juice
Instructions
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Dice the eggplant into small, uniform pieces and place them in a mixing bowl.
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Sprinkle the eggplant with 1 tsp of the salt and all the turmeric. Toss to coat evenly. Let the eggplant rest for 15 minutes to draw out moisture.
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After resting, toss the eggplant again. Remove the pieces from the bowl using a slotted spoon, letting any excess moisture drain. Pat the pieces completely dry with paper towels; this is essential for a crispy result.
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In a large frying pan or kadai, heat the ghee or oil over moderately high heat.
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Note on Mustard Oil: If you are using mustard oil, heat it until it just begins to smoke (about 5 seconds). This step tempers its pungent flavor, making it “docile.”
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Carefully add the dried eggplant pieces to the hot oil. Stir-fry, tossing frequently, until the eggplant is evenly browned and crisp on all sides.
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During the final minute of cooking, add your chosen bittering agent (powdered neem or fenugreek) and the remaining 0.5 tsp of salt.
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Toss everything well to combine thoroughly.
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Transfer the crispy eggplant to a strainer or a plate lined with paper towels to drain any excess oil.
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Serve immediately while hot, finished with a fresh sprinkle of lemon or lime juice.
