Crispy diced Eggplant with Bitter Neem Leaves
NEEM BAIGAN
-Recipe from Yamuna mataji
The
ingredients for this dish are mentioned in the chaitanya Charitamrita,
a fifteenth-century Bengali text describing the pastimes and activities
of Sri Chaitanya Maha Prabhu. The author describes a feast prepared in
honor of the great saint: “Among the various vegetables offered were
newly-grown leaves of nimba (neem) trees fried with eggplant”.
Bitter-tasting vegetable dishes are popular in Bengal. They are known
to stimulate a failing appetite and pleasantly contrast with other
tastes. I suggest beginning with only a hint of this flavoring agent,
enough to enliven and heighten the vegetable. Once overdone, nothing
can remedy bitter seasonings. Bitter neem leaves (in English, margosa)
are rarely, if ever, available at Indian grocery stores. A substitute
is dry-roasted fenugreek seeds. Bengalis prefer to cook this dish in
mustard oil, but you can use the oil of your choice. Serve the dish in
portion of 2-3 table spoons (30-45 ml) to complement a full lunch or
dinner menu.
Preparation time (after assembling ingredients): 15 minutes
Cooking time: 10 minutes
Makes: 5 or 6 small servings
1 medium-sized eggplant (1 ¼ pounds/570 b)
½ table spoon (7 ml) salt
1 teaspoon (5 ml) turmeric
½ cup (120 ml) ghee, mustard oil or vegetable oil
¼ - ½ teaspoon (1-2 ml) powdered bitter neem leaves or
¼ -1 teaspoon (2-5 ml) powdered roasted fenugreek seeds
1.
Dice the eggplant and transfer to a bowl. Sprinkle with 1
teaspoon (5 ml) salt and the turmeric, toss and set aside for 15
minutes. Toss again, then remove the eggplant with a slotted spoon and
pat dry with paper towels.
2. In a frying pan,
heat the ghee or oil over moderately high heat until it is hot but not
smoking. (If you use mustard oil, let it smoke for 5 seconds before
adding the eggplant. This makes the pungent oil docile.) Add the
eggplant and stir-fry until browned and crisp. In the last minute of
cooking, add the neem or fenugreek and the remaining salt. Toss well,
drain in a strainer or on paper towels, and serve hot with a sprinkle
of Lemon or Lime juice.