Juicy and spicy moringa pod gravy

Moringa is a highly nutritious vegetable.

Juicy and spicy moringa pod gravy

This is spicy gravy full of flavour from the moringa pods also known as drumsticks.This vegetable takes the name of drumstick because of its shape. If you cannot take hot food leave out the green and red chili and reduce the curry powder to ½ tablespoon.  The coconut cream will reduce the heat from the curry powder.
While eating, scoop out the flesh with a spoon. I feel that this is the best curry out of all drumstick curries.

                                      Recipe summary 
                                             For
                        Juicy and spicy moringa pod gravy

Preparation time: 30 minutes

Cooking time: 50 minutes

Serves: 4

Try this juicy drumstick curry.  I think this is the best curry out of all moringa curries. I am sure you will like it.


1. Wash and cut the 5 moringa pods into 3” pieces. While slicing, remove the fibre as much as possible. .You can see how to clean moringa in my recipe called  Mild Moringa Drumsticks and Raw Plantain Curry.

Ingredients

2. Make a slit about one cm on one sides of each piece. 

3.In a medium frying pan or wok add ½ cup vegetable oil and deep fry the sliced moringa pods in batches until they turn golden in color.  This took about 10 minutes for each batch of moringa pods. After frying drain the moringa slices in a colander. Reserve the oil as well.

4. In a large saucepan or a frying pan add 2 tablespoon of oil, reserved after frying moringa pods. Heat the oil and when it is hot add ¼ teaspoon mustard seeds and wait till it splutters. Add  1 dry chili fry for 1/2 a minute. 

5. Then add 1 onion chopped coarsely, 10 curry leaves chopped, reduce the fire and add ¼ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, ¼ teaspoon fennel seeds, a few pepper corns and 3 cloves garlic sliced thinly and fry for about 5 minutes, stirring occasionally.

6.  Then add green and ½ green chili seeded sliced thinly, 1 red chili seeded and sliced thinly and fry for another 3 minutes. 

Juicy and spicy moringa gravy

7. Add 1 table spoon curry powder, 1/8 teaspoon turmeric powder, 1/8 teaspoon pepper powder, ½ teaspoon  salt, 3 cups water,and bring to boil 

8. Add  20 grams tamarind juice, fried moringa slices and simmer for 15 minutes.

9. Add ½ cup coconut cream and boil for 2 minutes and take off the heat.
I think this is the best curry out pf all moringa curries.

Juicy and spicy moringa pod gravy is ready.                                                   

                       Recipe follows in detail with pictures.

Preparation time: 30 minutes

Cooking time: 50 minutes
Serves: 4

Ingredients

Ingredients

Main

5 moringa pods also called drumsticks
Others
1 onion chopped coarsely
10 curry leaves
3 cloves garlic sliced thinly
½ green chili seeded sliced thinly
1 red chili seeded and sliced thinly
½ cup coconut cream
½ teaspoon salt
20 grams tamarind juice
½ cup vegetable oil
3 cups water
Spices
1 red dry chili
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼  teaspoon fenugreek seeds
1 tablespoon curry powder
1/8 teaspoon black pepper powder
1/8 teaspoon turmeric powder
Preparation

Moringa pods are being fried in batches

Wash and cut the moringa pods into 3” pieces. While slicing, remove the fibre as much as possible. This will take some time.You can see how to clean moringa in my recipe called  Mild Moringa Drumstics and Raw Plantain Curry. for Make a slit about one cm on one sides of each piece. This will let the spices absorbed by the moringa pods and at the same time the juices from the moringa pods will make the gravy taste better. Moringa pods will absorb the gravy even after you switch off the curry. So that you will have less gravy. But it is very tasty.

In a medium frying pan or wok add vegetable oil and deep fry the sliced moringa pods until they turn golden in color. To save the amount of oil I fried them in batches. You may do whatever that is convenient to you. This took about 10 minutes for each batch of moringa pods. After frying drain the moringa slices in a colander. Reserve the oil as well.

Moringa pods fried to golden colour

Method

In a large saucepan or a frying pan add 2 tablespoon of oil, reserved after frying moringa pods. Heat the oil and when it is hot add mustard seeds and wait till it splutters. Add  dry chili fry for 1/2 a minute. Then add onion, curry leaves, reduce the fire and add cumin seeds, fenugreek seeds, fennel seeds and garlic and fry for about 5 minutes, stirring occasionally. 

Spicy ingredients are being fried

Then add green and red chili slices and fry for another 3 minutes. Add water.When frying chilies the vapor from them will irritate your nose and throat. If you cannot take this add the green and red chili after adding water.

After adding water

Add curry powder, turmeric powder, pepper powder, salt, 3 cups  and Bring to boil.

Add curry powder, turmeric powder and  pepper powder.

Add  tamarind juice, fried moringa slices and boil for 15 minutes.

After adding coconut cream

Add coconut cream and boil for 2 minutes and take off the heat.

Moringa pods in final stages of cooking

The curry is ready. Serve hot with rice or bread. The curry can be refrigerated up to 3 days. I feel that this is the best curry out of all drumstick curries. Try this juicy drumstick curry, I am sure you will like it.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.” 

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