India, March 4 -- My first taste of dry neem phool bhurji was at my in-laws' place post-marriage. I wondered whether it was edible. But upon trying, I loved it. Later, I grabbed neem flowers from my mom's house tree. In summer, we spread a cloth under the tree, collect the dry fallen flowers, clean, and sun-dry them for storage throughout the year. The recipe is quick, tasty, and a powerhouse for skin/hair. It pairs perfectly with dal-chawal, paratha, or anything else. No occasion needed. I make it anytime.

Crisp neem flower bhurji

Ingredients

Neem flower (dry & cleaned) - 1 cup

Desi ghee - 3-4 spoons

Salt - according to taste

Amchoor powder - to reduce bitterness

Method

Heat 3-4 spoons desi ghee on low flame. Add 1 cup dry neem f...