Moringa leaves or drumstick leaves are an extremely rich source of anti-oxidants and are extremely good for health. People in India make lots of dishes with Moringa leaves. In some countries, people make juice of Moringa leaves and have it on daily basis. It is believed that these leaves helps to ward off numerous diseases, helps to stabilize blood pressure and control diabetes. In Goa we have huge Drumstick trees in our backyard but never realized the importance of this tree.
During my hubby's trip to Canada, he met a lady in the flight.The lady casually spoke to my hubby and over the journey she showed him the Moringa leaves powder which she drinks every day by mixing in smoothies or any drinks. She also told him about the health benefits of Moringa leaves and since then, my hubby is after me to make dishes with them.
Ever since I came to know about it's health benefits, I started cooking them on a regular basis. The recipe mentioned in today's post is an authentic Goan recipe. We call it "muskachi bhaji" means drumstick leaves dry curry. My Mom briefed me about this recipe over the phone and I made it as per my hubby's wish.
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| Jackfruit Seeds |
I have also added jackfruit seeds to this recipe. You can even add peanuts or any types of nuts instead of jackfruit seeds. You can dry the jackfruit seeds in sun for 2-3 days and then preserve them for further use. Also if you dry them in the sun, it is easy to peel the seeds. Mom makes this dish without peeling the seeds, I preferred peeling them.
Ingredients: Prep. Time:20 Min's, Serves: 4
1 bunch moringa leaves
7-8 jackfruit seeds
3 dry red chilies
1 medium sized onion
3 tbsp freshly grated coconut
1 tsp jaggery
1 tsp turmeric powder
Salt to taste
Procedure:
Soak the jackfruit seeds in hot water for 30 Min's. Crack them into small pieces.
Wash the moringa leaves and separate the leaves from the stem.
Chop them fine and keep aside. You can run them in a mixer for one round if you find it difficult to chop.
Add the chopped moringa leaves, cracked jackfruit seeds and dry red chilies to a pressure cooker and pressure cook them by adding sufficient water for 5-6 whistles.
Switch off and wait for the cooker to release the pressure.
In a separate kadai/wok, add 3 tbsp oil and fry onions till they turn pinkish.
Add the contents from the pressure cooker carefully without adding the access water (if any) from the cooker. Add freshly grated coconut and mix well.
Add jaggery and turmeric powder and mix well.
Add salt to taste.
Note:
You can add any types of nuts instead of jackfruit seeds.
Green chilies can be added instead of dry red chilies.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest1 bunch moringa leaves
7-8 jackfruit seeds
3 dry red chilies
1 medium sized onion
3 tbsp freshly grated coconut
1 tsp jaggery
1 tsp turmeric powder
Salt to taste
Procedure:
Soak the jackfruit seeds in hot water for 30 Min's. Crack them into small pieces.
Wash the moringa leaves and separate the leaves from the stem.
Chop them fine and keep aside. You can run them in a mixer for one round if you find it difficult to chop.
Add the chopped moringa leaves, cracked jackfruit seeds and dry red chilies to a pressure cooker and pressure cook them by adding sufficient water for 5-6 whistles.
Switch off and wait for the cooker to release the pressure.
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Add the contents from the pressure cooker carefully without adding the access water (if any) from the cooker. Add freshly grated coconut and mix well.
Add jaggery and turmeric powder and mix well.
Add salt to taste.
You can add any types of nuts instead of jackfruit seeds.
Green chilies can be added instead of dry red chilies.
