Are you craving something different without having to regret? Look no more. Here is all-natural, gluten-free, paleo moringa, egg sauté. For those looking for a break from everyday routine recipes, this all-natural, gluten-free, paleo iron-rich Indian recipe is going to win you over.
This easy, yet creative egg curry is an excellent pair with rice, roti, chapati, even flavored rice as jeera rice, vegetable biryani. Eggs are one of most crowd pleased, versatile & healthy food. Give it a try, you will realize how simple, robust with flavor, tasty and healthy it is.
Moringa is nothing but drumstick leaves. In case you’re wondering, moringa “drumsticks” as they’re called have nothing to do with drumsticks of the chicken variety. 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 used widely in Indian recipes. It is highly nutritious containing 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 favorite vegetables.
Egg, moringa sauté isn’t popular among Indian recipes, but I wanted to do something different. After I bought moringa, the drumstick leaves from the farmers market, it dawned on me moringa goes well with egg and it did. With this Indian recipe, I hope that you will find more to love about Indian recipes and healthy 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 Egg and moringa, here’s what you need to make this brilliant, filling and refreshing sauté!
- 6 boiled eggs, shelled.
- 1¼ cup moringa leaves. Washed, separated leaves from stems and cut.
- 1 cup diced onion
- 8 red chilies
- 1 spring curry leaves
- ¼th tsp black mustard seeds optional
- 2-4 tbsp coconut or other healthy oil
- ¼th tsp pure turmeric powder
- ½ tsp cumin
- Healthy salts as Pink Himalayan salt or kosher salt or sea salt
- 3 tbsp coconut milk or regular milk. You may need more if moringa leaves are young or aged.
- ½ tsp fresh ground coriander powder optional
- 3 sprigs cilantro
- Pour oil in a kadai. Heat to medium.
- Add red chilies, fry to brown.
- Add mustard seeds. When they start spluttering, add cumin.
- Cook till brown.
- Now add onion, curry leaves, and turmeric powder.
- Cook for 3-4 minutes. Add boiled eggs. Stir occasionally. Cook 2-4 minutes till they are coated with turmeric all over.
- Add moringa leaves. Cook for 2 minutes while stirring occasionally.
- Moringa leaves have salt already, so it doesn't need as much salt as other dishes. Add enough salt slowly, stir well. Cook for around 8-12 minutes.
- Add 3 tbsp whole milk or coconut milk and coriander powder. Close the lid and cook until all milk is evaporated. If milk curdles, that's fine.
- Cook until moringa leaves are well cooked.
- Top with chopped cilantro.