Start by washing the neem leaves very well under running tap water. If using dry neem leaves skip this step.
Air dry the neem leaves completely. Not a single drop of water should remain.
Add 2 tbsp mustard oil in your favorite skillet over medium-high heat.
Carefully release the neem leaves in the hot oil & fry them until nice & crisp. Set aside.
In the meantime marinate the chopped brinjals with turmeric powder & salt and allow them to rest at least for 30 mins!
After 30 mins the brinjals will release water. Strain the water and take the brinjal pieces out.
Next, add 2 tbsp more mustard oil in the skillet that you used to fry the neem leaves.
When the oil becomes hot gently release the brinjal pieces & fry them over medium-high heat until light golden & well done.
Next, add the crispy neem leaves to the brinjal pieces and give everything a good mix.
Serve hot & enjoy with steamed white rice!