Bengali Neem Jhol Recipe / Sautted neem leaves curry with vegetables
Remove the neem leaves from the sprig, wash and clean it properly. Dry it.
Arrange all the vegetables as mentioned in the ingredient lists.
Heat a kadhai or deep bottom pan. Pour little mustard oil and all the vegetables, salt and turmeric powder, lightly sautee them. Add enough water to cover the vegetables, close the lid, lower the heat and let it boil till the vegetables are cooked through.
In a separate pan, heat remaining oil, singe coarsely powdered panch phoron, bay leaves. When aroma rises, add dried neem leaves and fry till the leaves are lightly crisp.
Add this to the boiled vegetables, give it a nice stir and add mustard, coriander and cumin paste. Adjust salt, add sugar and bring to a boil. Cook little more around 5 minute till everything comes together.
Make a paste of rice flour with water and that to the curry.
In a tadka pan, heat ghee and ginger paste, mix and sautee. Add that to the curry.
Sprinkle the curry with remaining roasted panch phoron powder. Serve warm with steamed rice.