Moringa leaf and jackfruit seed stir fry

Moringa is the Malayalam word for drumstick or ben oil tree. The leaves, flowers and seed pods of the plant can be used in cooking. The most nutritious part is the leaves, being a rich source of Vitamins. The leaves are oft-times dried, powdered and used as a dietary supplement.

 

 The fixings of Mom's superfood...

 

Moringa leaves - a big bunch

Jackfruit seeds - 1 and 1/2 cups

For the grind,

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Turmeric powder - a tad

Chili powder - 1/4 tsp

Shallots - 3

Salt - 1/4 tsp

For the tempering,

Rice bran oil - 2 tsp

Mustard seeds - 1/4 tsp

Curry leaf - a sprig

Raw rice - 1/4 tsp

 

 

 

 

The mechanism...

 

Chop the jackfruit seeds into thin pieces lengthwise. Boil them in some water with a pinch of salt and a tad of turmeric powder, until tender. Unload excess water and set aside for later. 

 

 

Wash the moringa leaves and keep aside to dry. 

 

 

 

 

 

 

Add in the melange of coconut, cumin seeds, turmeric powder, chili powder, salt and shallots in a blender jar and grind for 2 seconds.

 

Heat a deep-bottomed pan and dribble oil. Throw in mustard seeds, curry leaves and raw rice. When the mustard starts crackling, cast in the leaves. Stir.

 

After a few minutes, prepare a well in the center of the leaves by pushing most of it to the sides of the pan. Add in the coconut potpourri in the middle and cover with the leaves pushed to the side earlier. The coconut mishmash will cook in the steam produced as the leaves dry up. Stir after a few minutes. Fling in the cooked jackfruit seeds and intermingle everything. Cook on low flame for another 10 more minutes until the water from the jackfruit seeds also dry up. Set out the thoran along with rice. Enjoy!