Nimba Kadhi Bhaja: A Flavorful Ode to Bitter Neem from Odisha

Nimba Kadhi Bhaja is a stir fry of Neem Buds, Eggplant and Potatoes from Odisha made specially during summers and helps in digestion. Sonali Suman Sahu shares her sweet memories of this bitter dish.

Bhaja is an umbrella term used in Odisha and Bengal for everything that involves shallow frying, typically in mustard oil. This method creates dishes that are crispy, flavorful, and often enjoyed as snacks, sides, or accompaniments to main meals. One can make Bhaja with vegetables, greens, fish and even lentils. 

During summers, my mother would meticulously pluck neem buds from our backyard. She had quite an eye for it, knowing the right one to pick. She would then sun dry them and store carefully for it to last long. Some people also use fresh neem buds for this recipe. At our home, my mother always used the sun dried ones. Now, every time I pass a Neem tree in Hyderabad, this childhood memory is refreshed.

Nimba Kadhi Bhaja

Recipe from Sonali Suman Sahu, Odisha 

Ingredients

• 20 g sun dried Neem Buds

• 1 Small Unripe Tomato, chopped

• 1 Small Brinjal, chopped

• 1 Potato, chopped

• 1 Onion, chopped 

• 5 - 6 Garlic Cloves

• 3 - 4 Green Chillies 

• 1 tbsp Mustad Oil

• 1 tsp Panch Phoran 

• Salt, as per taste

Method

• Harvest neem buds(not flowers) and wash them and sun dry them for two days. 

• Crush green chillies and garlic using a mortar and pestle. 

• Take a pan and heat a tablespoon of mustard oil. 

• Put a teaspoon of panch phoran, once it crackles, add in the crushed chillies, garlic and onion and saute them for a minute or two. 

• Add the diced vegetables. 

• Add salt as per your taste and saute them for some time till they are semi cooked. 

• Then add the dried neem buds, mix them well, cover the lid and let it cook for some time. 

• Once done, serve it hot as a side dish with rice and dal.