As I stand beneath the branches of the neem tree, its delicate blossoms swaying gently in the breeze, I am overwhelmed by a flood of emotions. My mother, who planted this tree with her own hands just six months after my father’s passing in 2018, left this world only three months ago.
And now, as if in a poignant tribute to her memory, the tree has chosen this moment to bloom for the very first time. Is it merely a coincidence, or is there a deeper message being conveyed to me? I cannot help but feel a stirring in my heart, a sense of connection that transcends the realms of logic and reason.
In the gentle rustle of the leaves and the fragrance of the blossoms, I find solace, a comforting reminder that even in the midst of loss, life continues to renew itself, offering hope and healing in unexpected ways. My mother’s presence may no longer be physical, but her spirit lives on in every leaf, every flower, and every whisper of the wind, a timeless reminder of her enduring love and presence in my life.
In Indian cuisine, these delicate blossoms hold a special place, not just for their culinary use but also for their health-enhancing properties. From its twigs serving as natural toothbrushes to its leaves being utilized in products like toothpaste, oils, and creams, Neem’s influence extended far and wide. As, I pluck a handful of these freshly bloomed neem buds, envisioning the delectable dish that awaits them: Nimba Kadha Bhaja, a cherished delicacy hailing from my state Odisha.
The recipe calls for just a handful of ingredients – fresh neem buds, tender eggplant, and onions – harmoniously brought together in a symphony of flavors.
In a nod to tradition, I heat mustard oil in a pan, infusing the air with its pungent aroma. The neem buds sizzle as they hit the hot oil, releasing their distinctive bitterness that will soon be tempered by the earthy sweetness of the eggplant and onion. I stir-fry the ingredients, allowing them to cook till done.
As the dish comes together effortlessly, I find myself reflecting on the timeless wisdom passed down through the ages – the profound healing properties of neem and the exquisite mastery of Indian culinary tradition. With its potent antibacterial properties, neem swiftly heals burns, infections, and various skin maladies, vanquishing harmful bacteria and bolstering the body’s immune defenses. As I indulge in each sublime bite of Nimba Kadha Bhaja, I am captivated by the delicate balance of flavors and the unmistakable freshness of the springtime harvest.
Ingredients:
- A handful of Neem Buds, washed
- 1 large onion, finely chopped
- 1 large Brinjal, chopped finely
- 1/4 tsp Pancha Phutana
- 2 nos dry red brinjalchili
- 1/4 tsp Turmeric
- 2 tbsp mustard oil
- Salt
Lets make it:
- Heat 1 tablespoon of oil in a pan and add some pancha phutana and dry red chili and let it splutter.
- Add chopped onion and and sauté until softened. Add the eggplant cubes, salt and turmeric to the pan and cook covered until they become tender.
- Add the neem buds and sauté for an additional 1-2 minutes.
- Turn off the heat and serve the dish hot as a side with steamed rice and other accompaniments.
