Roshni Pal's Moringa and Coconut
4 cups moringa leaves
1 cup freshly grated coconut
3 finely chopped green chilies (optional as per taste)
3 cloves garlic, grated or roughly pounded
One small onion finely chopped
2 tablespoon cooking oil of choice (recommend Rice Bran oil)
Salt to taste
How to prepare the moringa leaves is an important and major chore. Fresh moringa stems with leaves on are time-consumingly plucked from the stems. One must be careful not to include the stems even if they appear soft. All stems must be discarded. Use only the leaves. Wash the leaves well using a large strainer or colander. Use your hands while washing the leaves under the tap cleaning out any small debris.
Set aside to drain within the strainer or colander.
Alternatively, I have found it easier to wash the whole leafy stems thoroughly first running them
under the tap and shaking off any water vigorously, then plucking the leaves. Thus, not having to
wash the ‘weightless’ leaves afterwards.
- Heat the oil in a stainless-steel pot or wok.
- Fry the onions a little first.
- Add the garlic frying until both are slightly browned or golden. Note that garlic browns faster
than onions so adjust your timing as well as your heat or flame accordingly.
- Add the chopped chillies and cook for another minutes.
- Add the dry moringa leaves and stir for three or four minutes until reduced like most leafy
- Add the salt now bearing in mind the reduced volume of the leaves.
- Add the freshly grated coconut and keep stirring.
- Cook stirring for 5 minutes more and serve with rice, roti, breadfruit, cassava or kumala!