Murungai (Moringa) Potato Curry: Vegetarian Recipe

Murungai, known as drumstick in English and moringa in health contexts, is highly valued for both its fruits and leaves. In North India, it's often called sahjan, and in some English-speaking regions, it's referred to as moringa pods. My love for cooking with murungai is boundless, whether simmering its fruits in a spicy curry or stir-frying the leaves with dried red chilies, black mustard seeds, and grated coconut, each dish bursts with flavor and nutrition.

 

Moringa is a powerhouse of health benefits. Its leaves are packed with essential vitamins A, C, E, calcium, and iron, while its pods are nutrient-dense, supporting bone health and providing a good source of protein. The incorporation of powerful spices in today's recipe not only elevates the dish's taste but also enhances digestion, making it an excellent remedy for digestive discomfort.

At Nava’s Zen, we’re fortunate to have a murungai tree, providing us with fresh fruits and leaves. This Drumstick Potato Curry is a delightful fusion of flavors and nutrition, embodying the essence of Zen holistic wellness. Are you ready to try this satisfying recipe?

 

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, sliced red onions, chopped tomatoes, and chili powder. 

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

Now, add the sliced potatoes and the cut drumsticks to the pan. 

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) over the curry.