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Moringa leaves stir fry Kerala style
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Moringa leaves stir fry

A nutty earthy tasting highly nutritious, iron-rich green stir fry mildly spiced and balanced with coconut flavor.
Course Lunch, Side Dish
Cuisine Indian, Kerala style, traditional Kerala
Prep Time 20 minutes
Cook Time 10 minutes
Servings 3
Calories 29kcal

Ingredients

  • 1 bunch Moringa leaves
  • 2-3 tsp Coconut oil
  • 1/2 tsp Mustard seeds
  • 2 Whole red chili
  • Grated coconut
  • 1 clove Garlic
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • tsp Paprika powder

Instructions

  • Separate the leaf from stalk very carefully as the stalks induce stomach aches. Wash the leaves couple of times. Drain the water and keep aside.
  • Meanwhile coarsely crush the coconut ,cumin, garlic, turmeric powder and salt together
  • Heat a wide bottom pan add coconut oil when it heats up add the mustard seeds, when it splutters add the whole dried chilies split into two. Now add the moringa leaves saute it for a minute in medium heat. Cover and cook for 2 minutes. Reduce the heat when the leaves have slightly wilted. Make a well in the center and add the coarsely ground coconut mixture in the middle cover the top withe moringa leaves. cover and cook for 4-5 minutes.
  • Remove cover and check if the leaves have become soft else cook for another two minutes.Give everything a good mix until its well combined. The moringa stir fry can be served immediately with rice and other curries.

Notes

 
    • TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 2 days.
    • TO REHEAT: Moringa leaves stir fry can be had at room temperature or microwaved fro few second
    • TO MAKE AHEAD: Separate the moringa leaves from stalks and refrigerate. Cook the next day itself as the leaves turn bitter if left in the fridge for a long time.