Aubergine with Tender Neem Leaves (Indian)

Aubergine with Tender Neem Leaves (Indian)

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Servings: 4
Calories: 38


  • 2 oz Tender neem leaves
  • 5 oz Aubergines baingan, diced
  • 2 tsp Salt
  • 1 tsp Turmeric haldi powder
  • 1 3/4 floz Mustard sarson oil


  • Marinate the aubergines with salt and turmeric powder for 15 minutes.
  • Heat the oil in a wok (kadhai); deep-fry the marinated pieces till crisp. Keep aside.
  • In the same oil, deep-fry the neem leaves. Keep aside.
  • Mix the two together and serve with steamed rice and ghee.
Calories: 38 kcal
Carbohydrates: 6 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 1310 mg
Potassium: 112 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 17 IU
Vitamin C: 1 mg
Calcium: 85 mg
Iron: 3 mg
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