First start by detaching the neem leaves from the stem.

Next, wash them thoroughly under water and then soak in a bowl of water for about 10 minutes.

Wash and cut off the stem of the brinjal.

Chop it into 1-inch cubes.

Marinate the cubes of brinjal with some salt and turmeric powder nicely. Cover and keep them aside.

After 10 minutes, drain out the water. Spread the neem leaves onto a kitchen towel or kitchen tissue, and let it air dry completely.

Now, take a kadhai or a cooking pan.

Add the mustard oil and let the oil heat until it smokes a little.

Put the brinjal cubes into the kadhai and fry them. Keep the flame on low.

Fry the brinjal until tender and golden brown.

When done, take them out and transfer them into a bowl.

In the same kadhai, add some oil if needed.

When hot, add the neem leaves and fry them until the leaves are crispy.

Add salt to taste (do not put too much as the brinjal already has salt) and stir again nicely to combine them all.

Next, add the fried brinjal cubes to the kadhai and stir them all together.

When done, transfer them to a plate or bowl and garnish with a tsp of ghee for some fragrance and flavor.