Do you want to taste something truly different when creating healthy recipes? You’re in the right place! I’d love to introduce you to my tindora moringa sauté. Moringa is nothing but drumstick leaves. Not just for people that love Indian recipes, this is the one that most people haven’t heard of. But this all-natural vegan-friendly Indian recipe is going to win you over.
Tindora is also called ivy gourd, scarlet gourd. Tindora is Indians favorite staple food and party food. In India, every state has a name for Tindora. Kunduri in Bengali, Kunduli in Assamese, Tondekayi in Kannada, Dondakaya in Telugu, tondale in Marathi. Tindora turns out so crunchy when sautéed and stays crunchy for a long time. Which makes it ideal for parties. Tindora used not only for sauté but as dry curry and chutney as well.
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.
Tindora sauté is popular among Indian recipes, but I wanted to do something different. That’s why I have also added moringa to my sauté recipe. If you’re wondering what tindora is, if you’ve had chutney it is often included in that. It’s great raw and so nutritious, but many people can find it bitter when eaten raw. Adding a bit of vinegar and sugar can tame it though. There’s so much you can do with tindora.
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.
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Aside from the moringa and tindora, here’s what you need to make this brilliant, filling and refreshing sauté!
- 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
- 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.