Neem Leaves – 50 gms, tender
Brinjals – 150 gms, diced
Salt – 2 tsp
Turmeric Powder – 1 tsp
Mustard Oil – 1/4 cup

1. Marinate the brinjals with the salt and turmeric powder for 15 minutes.
2. Heat the oil in a kadai.
3. Deep fry the marinated pieces till crisp.
4. Keep aside.
5. In the same oil, deep fry the neem leaves.
6. Keep aside.
7. Mix the two together.
8. Serve with steamed rice and ghee.

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