Neem jhol is a tito (bitter) that is served at the beginning of a Bengali lunch. This is especially made in spring and beginning of summer with tender brown new neem leaves, and tender drumsticks (shojne) that become available in the markets at this time.

The neem jhol shown in this video is a very light version that is made in our family when the weather is turns hot. It is light and satisfying. This recipe only uses neem leaves, drumsticks, potatoes and sweet potatoes, and almost no ground spices apart from turmeric. However, there are more elaborate versions of neem jhol that use more ground spices, ginger, etc., and a tempering of either panch phoron or methi + mustard. Additionally, neem jhol can include a lot of other summer vegetables such as green bananas, green papaya, brinjal, and if you are making this in the beginning of spring, sheem (broad beans) too.

This is best enjoyed with a small quantity of rice in the beginning of a meal for lunch.

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🥘 RECIPE WITH INGREDIENT LIST 📝
https://bongeats.com/recipe/simple-neem-jhol/
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🎥 OTHER BENGALI TITO (BITTER) RECIPES
🎬 Panchmishali shukto: https://youtu.be/Ia2MzLxJhno
🎬 Pepe'r shukto: https://youtu.be/bIp0Sa5clsA
🎬 Lau'er shukto: https://youtu.be/MCBQ6UFUrP0

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