Neem Jhol | নিম পাতার ঝোল | নিম শুক্তো

Neem Jhol | নিম পাতার ঝোল | নিম শুক্তো 

Neem Jhol is slightly bitter in taste and generally served at the beginning of a Bengali Lunch. This is cooked in summer time with the tender neem leaves (slightly brown in colour). This recipe uses the available vegetables with almost no spices apart from turmeric powder and little bit of mustard powder. It is very light and satisfying when the weather is very hot. This is best enjoyed with rice.

Ingredients (Serves: 2)

Neem Leaves  – 6-8 springs

Potato cut into finger size – 1 No.

Drumstick cut into 1 ½ inch length – 1 No.

Brinjal cuto into lengthwise piece – 1 medium

Jhinge (Ridge Gourd) – 1 no.

Bori – 6-8 Nos.

Turmeric Powder – ¼ Tsp

Mustard Powder – 1 Tsp soaked in water

Ginger Paste – ½ Tsp

Ghee – 1 Tsp

Mustard Oil – 2 Tsp

Salt to taste

 

Method

1.       Wash the Neem leaves. Pat it dry well with kitchen paper towel.

2.       In a pan heat 1 Tsp Ghee and fry the neem leaves till crispy. Keep aside.

3.       In the same pan add 2 Tsp of mustard oil and fry the bori till golden brown. Keep aside.

4.       Now add potatoes. Fry for 2 minutes.

5.       Add the drumstick and brinjals. Fry for 1 minute.

6.       Add the Jhinge and fry for 1 minute. Add ginger paste, salt and turmeric powder. Mix, cover and cook for 2 minutes.

7.       Add 1 cup of warm water. Add the fried boris. Cover cook for 5-6 minutes or till the vegetables are tender.

8.       Add the mustard powder soaked in water. Mix well and bring to boil.

9.       Add the fried neem leaves by crushing through finger.

10.   Mix well. Switch off the flame.

11.   Neem Jhol is ready to serve with steam rice.