This is a very simple stew with lots of seasonal vegetables. Bengali mothers love to feed their kids this stew during early spring because of the antioxidant properties of Neem.
All the vegetables should be cut lengthwise. We need about 1/2 cup for each.
Wash the neem leaves and all the vegetables and let them dry properly. In a heavy bottom pan heat the oil and fry the neem leaves in low heat until they become crispy. Then keep them aside. Now fry the Bori in the same oil till golden brown and keep them aside too. In the same oil fry all the vegetables to light brown. Add sugar, salt, turmeric, and 3 cups of water. Cover and let them cook until they are soft (but too soft that they break!) Now add the fried neem leaves and bori and cook for another 2-3 minutes. It is a soupy recipe so keep some of the broth. Check the salt and sugar; add as per your taste. Neem Jhol is bitter, and it is definitely an acquired taste. Enjoy with rice!