Moringa oleifera is the botanical name for the popular known drumstick or horseradish tree. Its small, oval leaves are the world's most nutritious green. A superfood, packed with protein, calcium, iron, vitamins and antioxidants. Select leaves that are deep green, unwilted with no discolouration. They are slightly bitter and takes some time to soften unlike spinach that wilt quickly. Very easy to prepare and tasty when flavoured with various ingredients. Addition of jackfruit seeds provides a nice texture, while fresh grated coconut and dash of jaggery cuts through the bitterness. Delicious, healthy, served as a side dish with the main meal.
Rich in protein, moringa leaves are a great alternative to meat. Helps manage blood sugar and cholesterol levels. Improves digestion and eliminates constipation. Boost energy and immunity. Has antibacterial and antifungal properties. Good for the eyes and skin. Stimulates and aids hair growth. Try to incorporate this superfood in your diet.
Rich in protein, moringa leaves are a great alternative to meat. Helps manage blood sugar and cholesterol levels. Improves digestion and eliminates constipation. Boost energy and immunity. Has antibacterial and antifungal properties. Good for the eyes and skin. Stimulates and aids hair growth. Try to incorporate this superfood in your diet.
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Muskachi Bhaji (Drumstick Leaves Bhaji)
(Serves 4 or 6)
Ingredients:
300 grams leaves (weight without thick stalks)
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
4 large cloves of garlic (chopped)
1/2-inch ginger (grated)
1/4 teaspoon turmeric powder
1/4 cup masoor dal
25 boiled jackfruit seeds (peeled and each chopped into eight pieces)
1 tablespoon sugarcane jaggery
1/3 cup fresh grated coconut
1/2 cup water
2 tablespoons coconut oil
salt
Method:
Wash leaves and drain well.
Heat oil in a pan, sauté onion with green chillies, garlic and ginger. When onion is soft, stir in the tomato and turmeric powder. Once tomato is pulpy, mix in the leaves, masoor dal, water and salt.
Cover and cook on medium heat until leaves are tender. Incorporate the jackfruit seeds and coconut. Taste and add jaggery, if desired.
Serve hot.
Note:
(Serves 4 or 6)
Ingredients:
300 grams leaves (weight without thick stalks)
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
4 large cloves of garlic (chopped)
1/2-inch ginger (grated)
1/4 teaspoon turmeric powder
1/4 cup masoor dal
25 boiled jackfruit seeds (peeled and each chopped into eight pieces)
1 tablespoon sugarcane jaggery
1/3 cup fresh grated coconut
1/2 cup water
2 tablespoons coconut oil
salt
Method:
Wash leaves and drain well.
Heat oil in a pan, sauté onion with green chillies, garlic and ginger. When onion is soft, stir in the tomato and turmeric powder. Once tomato is pulpy, mix in the leaves, masoor dal, water and salt.
Cover and cook on medium heat until leaves are tender. Incorporate the jackfruit seeds and coconut. Taste and add jaggery, if desired.
Serve hot.
Note:
- Masoor dal can be substituted with toor or moong dal (split yellow dal).
- Leaves can be cooked with tender stalks.
- Hindu Goans prepare muskachi bhaji without onion, garlic, ginger and oil. Usually with precooked toor dal instead of masoor dal and rest of the ingredients as indicated in the recipe.
