#covid19#Lockdowncooking#moringa leaves dishes

Stew and sautéed bindi and moringa leaves 

Moringa leaves dal vada(patties)

Moringa is a miracle tree. Its leaves are an excellent source of vitamins and minerals. It is a complete plant protein with amino acids. Besides the leaves contain high medicinal value. It therapeutic nature is highly appreciated. Good for diabetes, protects heart and liver,  good for brain , bones and eyes, boost energy and immunity. Soup, curries, dried dishes and snacks can be made with Moringa leaves. Why to hesitate? For a variety what to do? Saw our small Moringa plant in front of our house. Big tree is in our backyard. Grabbed a shoot and decided to add in my dishes.

Preparation 

Potato 2, peeled and sliced, onion1, tomato 1, ginger 1 inch piece, all three chopped, green chilli 5, silted. Turmeric powder 1/3 tsp., nutmeg mace a little, salt to taste.Cook the ingredients in a pressure cooker. Allow the pressure to subside.

 Grated coconut 1 cup, grind into a coarse paste.

Open the pressure cooker, put on medium flame, add the coconut paste and mix well. Allow to bubble nicely. Transfer into a serving bowl.

For garnishing 

Coconut oil 1tbsp., mustard seeds 1/4 tsp., shallots 2, chopped, Moringa leaves a handful.

Heat the oil in a shallow pan, drop in mustard seeds and let it crackle, add shallots, sauté till tender, add moringa leaves, allow to splutter. Pour the garnish over the stew. 

Sautéed Okra  and Moringa leaves 

Okra 250g, washed and cut into thin circles, onion 1, garlic cloves 4, both chopped, green chilli 3,silted, moringa leaves 2 hands full, salt to taste, coconut oil 1tbsp.

Heat the oil in a shallow pan, drop in the onion, garlic and green chilli, sauté till tender. Add salt and okra. Cook well. Add the leaves. Combine well and allow to cook for two minutes. Dish is ready. Transfer into a serving bowl. Excellent, simple and nutritious side dishes are ready for lunch.

Moringa leaves dal vada

A best nutritious snack for evening tea.

Vada Dal or toordal 1 cup, soak for four hours. Drain out the water and keep aside. In a mixie 

grinder grind the dal coarsely. 

Shallots 10, green chilli 5, ginger 1 inch piece, garlic 3cloves, all finely chopped. Moringa leaves a handful, Salt to taste.

Combine the ingredients in a bowl.

Take a small lemon sized dal dough, flatten it on your palm and spread the patties on a plate.

Coconut oil required for deep fry.

Heat the oil on medium flame, drop in the patties in the oil. Fry both sides till golden brown.

Vada ready to go with your favourite tea or coffee.

So easy to cook, highly nutritious and delicious. Serve hot and enjoy the crispness.