Neem Begun (Brinjal and Neem)

I love neem begun so much that I can finish a whole plate of rice with it. It is a typical bengali food and also very good for your digestive system. It might taste bitter but try it it will do you good, trust me !!
since I have seriously started thinking of blog , I am revisiting my old posts and tweaking here and there.  Sometimes when I am looking to the old photographs, I am like, ‘what the hell ’ it was so bad, but I didn’t realise that way. Anyway, life is a lesson only and every step is a life experience, that is what I believe.
Neem begun is one of my most searched recipe on the blog during spring and onset of summer in Kolkata. We grew up on neem begun since childhood. When I was young, I obviously didn’t like neem begun  but as I am getting older, all these simple delicacies are trickling my mind. Nowadays it is always a pleasure to have neem begun as part of weekend lunch followed by a nap.


  • Tender neem leaves-2 to 3 bunches
  • Brinjal-1/2 (diced)
  • Ghee-1 tsp
  • Salt and Turmeric-1/2 tsp each
  • Oil for frying

How to make neem begun :

Take the fleshy part of the brinjal and dice it. Coat with salt and turmeric and keep it aside for sometime.

Heat oil in a kadai and fry the brinjal till it is golden-brown. Remove from heat and keep it aside.

Add ghee in the kadai and heat it till smoking hot.Now add the neem leaves and fry them until crunchy.

When almost done add the fried brinjal and mix them thoroughly.

Neem begun

Adjust the seasoning and serve hot with rice.

To make a variation from this, you may also try the ‘Neem Jhol’ recipe . This is equally good and can be had at the beginning of a typical bengali meal.