- Tender neem leaves-2 to 3 bunches
- Brinjal-1/2 (diced)
- Ghee-1 tsp
- Salt and Turmeric-1/2 tsp each
- Oil for frying
Take the fleshy part of the brinjal and dice it. Coat with salt and turmeric and keep it aside for sometime.
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.
Adjust the seasoning and serve hot with rice.