Tindora, moringa saute
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian
Serves: 5
- 2 cups cut Tindora. You can cut rounds or julienne or dice.
- 1 cup moringa leaves. Washed, leaves separated from stems and cut.
- 1 medium onion diced
- 8 small green Thai chilies or red chilies
- ¼th tsp black mustard seeds optional
- 2-4 tbsp coconut oil
- ¼th tsp pure turmeric powder
- ½ tsp cumin
- Salt
- 1 tsp fresh ground coriander powder optional
- Pour oil in a kadai. Heat to medium.
- If using red chilies, fry red chilies to brown.
- Add mustard seeds. When they start spluttering, add cumin.
- Cook till brown.
- If using green chilies, add green chilies, onion and turmeric powder.
- Cook for 1 minute. Add tindora pieces.
- Stir occasionally. Cook for around 8-12 minutes.
- Add moringa leaves and salt. Stir.
- Cook until tindora is well cooked. Add coriander powder, saute for a minute and turn off the stove.
- Serve hot with rice or naan or roti.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/tindora-moringa-saute/
3.5.3229