We have several moringa trees and this year we are reaping great harvests from them. One of the things we do is share these with our friends and others on gardening groups. But given the health benefits of the morninga pods and leaves, I am trying out different recipes to include these. This recipe is a most basic method of cooking the moringa pods. Once they are cooked you can add it in soups, and curries or stir fries. All you need to remember is that the outer covering of mature pods cannot be eaten. Only the inside fleshy part should be eaten. This recipe also includes a video on how to cook moringa pods and how they should be eaten.
This is probably the easiest and shortest recipe on this blog!
Ingredients
moringa pods/drumstricks/shevga chya shenga
water
Method
Cut the pods into 2/3 inch pieces, lengthwise. The pods should be about 2-3 cms in diameter and if they are really big, they may be too mature and very fibrous. One of the tests is to see if you are able to cut them. If it is really very difficult, then don't use the pod.
Pods that are 2-3 cms in thickness will still feel slightly fibrous while cutting them, but it will be possible to cut them through without excessive pressure on the knife.
Place these in a steamer and steam them for 10-15 mins. The pods should be tender.
You can also use your Instant Pot and pressure cook them for 2 mins on high setting with the vent closed. Or use your traditional stove top pressure cooker and cook them till 1 whistle. Let the pressure release naturally.
The pods will be tender and easily split open. Now they are ready to be used in other curries or eaten as is. I love eating them with just a sprinkle of salt and pepper or dipping them in a dressing or dip.
Use your bottom teeth to scoop out the inside fleshy parts. You can chew on the outer fibrous pod, but make sure to spit it out as the fibers are sharp and can hurt you if swallowed
Tips
Use a variety of dips and dressing to eat these pods.
This is probably the easiest and shortest recipe on this blog!
Ingredients
moringa pods/drumstricks/shevga chya shenga
water
Method
Cut the pods into 2/3 inch pieces, lengthwise. The pods should be about 2-3 cms in diameter and if they are really big, they may be too mature and very fibrous. One of the tests is to see if you are able to cut them. If it is really very difficult, then don't use the pod.
Pods that are 2-3 cms in thickness will still feel slightly fibrous while cutting them, but it will be possible to cut them through without excessive pressure on the knife.
Place these in a steamer and steam them for 10-15 mins. The pods should be tender.
You can also use your Instant Pot and pressure cook them for 2 mins on high setting with the vent closed. Or use your traditional stove top pressure cooker and cook them till 1 whistle. Let the pressure release naturally.
The pods will be tender and easily split open. Now they are ready to be used in other curries or eaten as is. I love eating them with just a sprinkle of salt and pepper or dipping them in a dressing or dip.
Use your bottom teeth to scoop out the inside fleshy parts. You can chew on the outer fibrous pod, but make sure to spit it out as the fibers are sharp and can hurt you if swallowed
Tips
Use a variety of dips and dressing to eat these pods.
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