Take a foolproof chance with this recipe to cook something truly different when creating healthy recipes! Adventures don’t have to be with sports or on vacation. Challenge yourself with a new vegetable, new method or a recipe. It’s literally a priceless experience. Here is all-natural, vegan, gluten-free, paleo papaya, moringa leaves saute. Moringa is nothing but drumstick leaves. For those looking for a break from everyday routine recipes, this all-natural, vegan-friendly Indian recipe is going to win you over.
Papaya is called as the Fruit of the Angels. Though it is often overlooked as a culinary delight in western countries, for centuries, papaya is a prominent food in Thailand, India, Caribbean countries. Papayas are consumed either ripe or green. Not only in cooking, papaya has been a crucial ingredient in natural healing and beauty care. Papayas are known for their long list of health benefits. They are high in potassium, vitamins, minerals, and other nutrients. Papaya helps lowering blood pressure, eases digestion, makes skin healthy. Raw or ripe, both varieties of papayas have health benefits and both are culinary delicacies. My favorite involves papaya, a great-tasting fruit that’s also a powerful anti-inflammatory and digestive aid. In addition to its great taste and health benefits, my Green papaya, moringa leaves saute recipe is an easy recipe, you can whip together in 30 minutes or less.
Green papaya, moringa leaves saute is a great option for those looking for low-carb, healthy meal. You won’t find a single grain of chemically filled sauce, or even a teaspoon of prepared pre-packaged spices, great for those on a low-sodium, low-carb, high nutrition diet or anyone looking to tamp down the calorie count while satisfying their taste buds.
HOW DOES RAW GREEN PAPAYA TASTE?
- Raw papaya has a very mildly sweet, nearly bland taste.
- When infused with other veggies or lentils, it picks up salty, hot, sour flavors and robust flavor takes over.
HOW TO USE GREEN PAPAYA IN COOKING?
- Grate and toss in salads
- Cut into cubes and saute with onion, chilies
- Slightly steam and make Dal mixed with a variety of lentils
- Saute along with greens as spinach, drumstick leaves, methi (fenugreek) etc
- Grate and make dessert
In case you’re wondering, moringa “drumsticks” as they’re called have nothing to do with drumsticks of the chicken variety. This vegan recipe has no meat, though it is robust with flavors and healthfulness. We are using drumstick leaves, not actual drumstick leaves in this recipe. Drumstick leaves, retain texture even after cooking, unlike spinach. By simply sautéing, iron, vitamin C, minerals are preserved.
Moringa leaves are also highly nutritious and used in Indian recipes. It contains plenty of B vitamins, beta-carotene, vitamin K, protein, and more. It adds such a pleasant flavor when sautéed and in dals. In fact, you’ll find it in plenty of curries and stews. You can easily experiment with moringa by adding some to your favorite soups or putting it into your scrambled eggs.
Papaya, moringa sauté isn’t popular among Indian recipes, but I wanted to do something different. That’s why I have also added moringa to my Papaya sauté recipe. With this vegan Indian recipe, I hope that you will find more to love about Indian recipes and meatless food options. This is such a flavorful sauté that will satisfy any palate, even for those that like meat. As always, my recipes do not come from cans, pre-packaged items, or frozen things. I use everything all natural to give you the best flavors and the best health. It is my hope that through my delicious Indian recipes, you will try my country’s cuisine as a way to enjoy better health with vibrant flavors that will satiate your hunger and nourish you inside and out.
Aside from the papaya and moringa, here’s what you need to make this brilliant, filling and refreshing sauté!
- 2 cups diced green papaya.
- 1 cup moringa leaves. Washed, separated leaves 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 or other healthy oil
- ¼th tsp pure turmeric powder
- ½ tsp cumin
- Healthy salt as pink himalayan salt or sea salt
- 3 tbsp coconut milk or regular milk. You may need more if papaya pieces are very raw and dry.
- 1 tsp fresh ground coriander powder optional
- 3 sprigs chopped cilantro
- 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 papaya pieces. Stir occasionally. Cook 2-4 minutes till they are coated with turmeric all over.
- Add salt, stir well. Close lid and cook for around 8-12 minutes.
- Add moringa leaves. Cook for 2 minutes while stirring occasionally.
- Add 3 tbsp whole milk. Vegans, replace with coconut milk. Add coriander powder. Close the lid and cook until all milk is evaporated. If milk curdles, that's fine.
- Cook until papaya is well cooked.
- Top with chopped cilantro.