Neem leaves and mix vegetable medley from Bengal is a humble beginning for lunch with plain rice. The right of mixture of neem leaves and other vegetables with minimal spices give an excellent palate cleansing dish to have it with plain rice or just a bowl of itself is so satisfying. This dish is very wholesome with subtle flavor. Neem leaves are much more bitter than bitter melon. So the concoction of neem leaves and mix vegetables must be balanced carefully. If the dish ends up too bitter it may not be pleasurable at all.
I loved this curry and other Shukto since my childhood days. this is vegan and pure vegetarian, meaning no onion and garlic are used. I make it with whatever vegetables are available. The end result is a delicious bitter-sweet vegetable curry.
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One fistful of dried neem leaves
1/2 cup potato
1 1/2 cups sweet potato
1 1/2 cups green beans or long beans
1 1/2 cups radish(red or white)
1 1/2 cups zucchini(green or yellow)
1 1/2 cup coyote squash
1/2 cup white lentil dumplings(kalidaler bori, if you have them)
1/2 tsp. ginger paste
1/8 tsp. turmeric
1/2 tsp. salt
1/4 tsp. panchforon(whole five spice mix)for tampering
1 bay leaf
1/2 cup milk(2% or full fat) or coconut milk for vegan version
1/4 tsp. raw sugar(optional)
Method~ Cut all the vegetables into medium diced shape. Heat oil in a heavy bottom pan over medium flame. Fry the Boris till light browned. Fry neem leaves quickly without burning them. Add a bay leaf and 1/4 tsp of paNchforon(whole five spice mix) for tempering, then add in ginger paste. Add in harder vegetables followed by softer vegetables sprinkling little salt and turmeric. Saute until semi cooked. Pour a cup of warm water. Simmer vegetables till they become tender but not mushy. Add coconut milk and sugar and fried bori(white lentil dumplings). Let it boil for 5 more minutes and turnoff the flame. Taste and seasonings. Sprinkle with ground panchforon(whole five spice mix). Serve with warm rice.
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| Happy Cooking! |
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