A south Indian vegan gourmet stir fry made with simple ingredients.
Drumstick/ Moringa/ Murungakkai is a long, green slender vegetable which is commonly found in Indian shops. The flower, the leaves and the whole vegetable is edible and it is been in south Indian for years. When you cook the whole vegetable by boiling in a curry, it remains particularly high in vitamin C (which may be degraded variably by cooking). And also it is a good source of potassium, dietary fiber and magnesium. The leaves can be used like any other green leaves (like spinach). When you cook the vegetable, chop the ends and trash it. Cut the vegetable, cook them and when you eat it, chew the entire piece, extract pulp and juice while chewing, omitting the fibrous part. Or you can boil them, use the inside juicy pulpy part in your cooking directly. Let me know if you have questions. The vegetable as a whole is very flavorful, tasty, gives great aroma and you can use them in your favorite part of curry. I made this with as a side dish for rasam and dal. I usually don’t get them anywhere near, have to travel bit to get it in Indian store. Once my sister gave it to me from Toronto and I made this. It’s been really long since I made these, but posting it for you as I really don’t want to miss this delicious healthy Indian stir fry.