Neem Aloo Bhaja

Pick only the tender leaves to prepare this dish.

Heat 1 tsp. oil in a pan and fry the leaves till dry and crisp.

After it is well fried, transfer to a plate and keep aside.

Heat remaining oil and temper with dry red chili and kalonji. Add the potatoes, salt and turmeric powder. Saute till it turns soft and nicely browned.

Add the fried neem leaves. Mix well and switch off the flame.

Serve with hot steamed rice and a drizzle of some ghee.