| Indian
name: Neem-Bagun |
 |
| Ayurvedic
Properties |
| Taste:
Bitter (tikta), astringent (kashya) |
| Quality:
Light |
| Potency:
Sheet (Cold) |
| Post-digestive
effect: Pungent (katu) |
Medicinal Properties
This recipe is an appetizer and
digestive in nature. It increases the digestive fire, thus it
is eaten as starter.
Dosha
Analysis:
Neem pacifies pitta and kapha
but increases vata dosha. Eggplant increases kapha and pitta
and pacifies vata dosha . Thus, this recipe pacifies all the
doshas.
Ingredients:
- Fresh Neem Leaves - 1 cup
- Brinjal small pcs - 1 cup
- Cumin seeds - 1 tsp
- Salt - 1 tsp
- Turmeric powder - 1 tsp
- Oil - 1 tsp.
Preparation:
-
Simply fry the neem leaves, without oil, and crush them.
-
Heat a pan and add oil. After tempering it, add cumin seeds.
When they turn brown, add brinjal pcs. Add salt and turmeric
powder and cook all together. When the mixture turns soft,
add the crushed neem leaves and mix.
-
Serve it with rice as starter.
If you
live outside India, it is not possible to get fresh neem
leaves, however, if you know someone in India, ask them to
send you some dried neem leaves or you can pick some up
yourself the next time you are visiting India. Dried neem
leaves work just as well, although you may need to use more to
get the same strong bitterness.
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