Neem Aloo Bhaja (Potato & Neem Leaves Fry - Bengali Style)

 

           Neem Aloo Bhaja is a Bengali delicacy where tender neem leaves are stir fried along with potatoes and had with hot steamed rice and ghee. It is believed, any bitter preparation had at the beginning of any meal cleanses the system. The tender leaves are generally used as they are less bitter. This dish can also be prepared with eggplants. So check out the step by step pictorial recipe to prepare it.

• handful of tender neem leaves, washed & drained
• 1 medium potato, cubed
• 2 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• 1 dry red chili, broken
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. ghee 

          Heat 1 tsp. oil in a pan and fry the neem leaves till dry and crisp. Drain and keep aside. Heat remaining oil and temper with the dry red chili and kalonji. Sauté for a few seconds.

          Add the potatoes, salt and turmeric powder. Fry till it turns soft and well browned. Add the fried neem leaves and mix well. 

          Switch off the flame. Serve on a bed of hot steamed rice and some ghee.

                            Heat 1 tsp. oil & fry the neem leaves till dry & crisp. Keep aside.

                     Heat remaining oil & temper with the dry red chili & kalonji. Sauté for 

                     a few seconds.

                     Add potatoes, salt & turmeric powder. Fry till it turns soft & well browned. 

                                  Add the fried neem leaves and mix well. 

Serve on a bed of hot steamed rice and some ghee.