The Indian Moringa
About this Recipe
Moringa is quite a popular name we hear these days. Grind it throw it into your smoothies/oats or even add to your juice. One of my nephews is even smart enough to be selling moringa seeds online.
But since I can remember we have been eating the produce of a moringa tree – we even had one in our back yard. My Masi here in Pretoria was kind enough to share her recipe for me today. I’ve always been a huge fan of her food. And it’s always fun watching her and Ba in the kitchen arguing over who’s recipe is better.
While I watched them get ready to cook:
Me: Both ghee and oil????!!!
Masi: Ghee burns and you want the flours to cook well.
Me: Then why add ghee at all? (With a “duh” expression all over my face)
Masi and Ba in unison: For the flavour obviously!
So, it’s up to you to decide the future of your arteries but I’ll be leaving the ghee out. It did taste amazing with the ghee though! Hah!
Sekta Ni Sing – Moringa Sticks
- 6 large moringa sticks
- 1 tsp ghee
- 1 Tbsp oil
- 1 Tbsp chick pea flour
- 1 Tbsp semolina
- 1 cup water
- 1 1/2 tsp ginger
- 1 tsp garlic
- red chili to your taste
- 1/2 tsp turmeric
- 2 tsp salt
- 1/2 grated tomato
- 1 tsp garam masala
Cut and peel moringa sticks.
Boil for about 10 mins or until soft
In a pot add you ghee, oil, chickpea flour -stir well then add semolina
add in the boiled water from the moringa sticks pot.
Then add in your sticks and tomato. Followed by your ginger, garlic, chili, turmeric, salt and lastly garam masala
Allow to cook for 10 mins. Serve hot with rotli