Sunday, 9 March 2014

Chopping Moringa leaves easily and Cabbage-Moringa leaves stir-fry

Drumstick leaves or Moringa leaves is nutritious among various leafy vegetables, but difficult to chop finely. Here I have rolled it in cabbage and chopped it finely. You can cook these chopped vegetables together in your own way.

 Here I have added South Indian tempering. Also avoided turmeric (haldi) to make it taste different from usual Indian stir-fry.


1 bunch of moringa leaves (about 3 cups)
6 cabbage leaves
1 onion chopped
2 tsp oil
1 tsp jeera (cumin) or [1/2 tsp mustard + 1 tsp urad dal (split black lentil)]
2 dry red chillies
1-2 tbsp fresh grated coconut (roasted chickpea flour/besan or Instant chickpea masala pd)
1/2 tsp jeera pd (cumin- roasted and powdered)



Remove the stem of the cabbage as shown. Now the cabbage leaves can be easily removed. 

 Dip the drumstick leaves with it's stem in water to remove any dust attached over the leaves.
Slide the leaves out of the stalk retaining the tender stalks.

Place some of these leaves over 1 or 2 cabbage leaves, press them gently and start rolling the leaves from one side.

Hold the roll and chop into slices.
Both cabbage and drumstick leaves get finely chopped together.

To stir-fry-
Heat oil in a pan put in mustard or cumin. When they pop add urad dal (optional) and red chillies.
Then add chopped onions and stir fry till they are soft.
Throw in the chopped vegetables, salt, grated coconut and stir well.
Add 2 tbsp water and cover and cook for 5 mins.
If you are using roasted besan (roasted chickpea flour) sprinkle it evenly on the top and cover and cook for 3 more mins.
When the cabbage is cooked sprinkle cumin pd.
Give it a good stir.
Tastes excellent with any Indian bread such as phulkas  or steamed rice + dal.