Murungai (Moringa) Potato Curry: Vegetarian Recipe

Our moringa tree outside Nava's Zen is a gold mine. It provides not only moringa sticks or drumsticks but also leaves, which are a true treasure for health. The flowers, too, hold vital health benefits for cooking. When you combine murungai (moringa) and potato in a thick curry: easy-to-cook dish, you get a mouthwatering recipe. A dish you shouldn’t hesitate to try. 

Ingredients

¼ cup coconut oil

1 ½ tsp black cumin seeds (TURMERIC  BLACK CUMIN RICE)

Salt, to taste

Plain chili powder – per taste

1 large red onion – sliced

4 potatoes – peeled and sliced

5 Murungai/drumsticks – cut into 1 or ½ inch lengths, with the strings removed from the sides

2 tomatoes – chopped

Kasuri methi/dried fenugreek leaves – per taste

Water – as needed

Method

Heat oil, add black cumin, onions, tomatoes, and chili powder. 

Stir the ingredients together and allow them to cook for 3 to 4 minutes. 

Now, add potatoes and drumsticks.  

Continue to stir the mixture, ensuring the vegetables are coated with the spices.

Pour water in and stir.

Lower the heat and let the curry simmer, allowing the drumsticks and potatoes to soften. 

Once the vegetables have softened, add salt and give it a good stir.

Turn off the heat, and sprinkle some dried fenugreek leaves (Kasuri methi).