Indian name: Neem Baigan
Ayurvedic Properties of Neem Baigan
Taste: Bitter, Astringent
Quality: Light
Potency: Warm
Post-digestive effect: Madhur

Medicinal Properties of Neem Baigan
It is easily digestible and increases digestive fire. Thus, it is used as an appetizer in the beginning. It is balanced recipe - Neem is cold and Baigan is warm in nature.

Dosha Analysis
Neem pacifies Kapha and Pitta and Baigan pacifies Kapha and Vata dosha. Thus, this recipe is Tridoshshamak. Pitta people should avoid chilies though.

Ingredients

• 250 gm small Brinjals

• A cup of fresh Neem leaves

• 1-2 dried red chili (optional)

• 1 teaspoon turmeric powder

• Salt to taste

• 3-4 tablespoon mustard oil

Method

• Cut the brinjals into medium cubes, wash and keep aside.

• Heat two tablespoons of oil and shallow fry the Neem leaves.

• Heat the oil in a pan, sauté the red chili and fry until the chili becomes black.

• Add Brinjal's cubes, turmeric powder and salt and cook for 5-6 minutes in a medium flame with cover.

• When the brinjals become half cooked, add pre-fried Neem leaves and mix them well.

• Cook it for 4-5 minutes again.

• Serve with steamed plain rice.