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Moringa leaves sabzi
सहजन पत्ता सब्जी
A simple dry stir-fry of fresh moringa (drumstick) leaves with garlic and mustard seeds, a staple in many South and East Indian kitchens.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
20 minServes 3DinnerSuits Kapha, VataChildren eat itVegan
You'll need
- 2 cups fresh moringa (drumstick) leaves, picked off stems
- 1 tsp oil
- 1/2 tsp mustard seeds
- 2 cloves garlic, chopped
- 1 dry red chilli
- A pinch of turmeric
- 2 tbsp grated coconut (optional)
- Salt to taste
Method
- Wash the moringa leaves well and let them drain.
- Heat oil in a pan, add mustard seeds, garlic and dry red chilli, and let them sputter.
- Add the moringa leaves, turmeric and salt, and stir-fry on medium heat for 6-8 minutes until the leaves soften and dry out a little.
- Stir in grated coconut if using, and serve hot with rice or roti.
Why this dish
Moringa leaves are traditionally valued in home cooking for their dense, mineral-rich profile, which is why they're usually kept to a quick dry stir-fry rather than a heavier gravy that would mask them.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
Often chosen by people browsing
Bone & joint painDigestive issues
A common choice among people browsing bone and joint comfort or digestion, largely for the calcium and iron moringa leaves are traditionally known for rather than anything added in cooking.