Lot of time to spend in our homestead. The rain is shedding down the Moringa flowers. It is a new routine now for the last two days to pick the fresh flowers from the ground. It is so pretty to see, lots of vitamins and minerals , great taste, so why to turn away. Last time I washed and chopped. This time I thought to cook it quickly and add an instant easy recipe in my blog. No cumin seeds added, coconut not grinded and no need to chop the flowers because it is getting cooked so quick and becomes so tender.
Washed the flowers twice in water to get rid of any dust or soil in it. Then soaked it in water for 15 minutes. Took out from the water and allowed to drain.
Got about two handfuls of the flowers.
Shallots 4, garlic cloves 4, green chilli 4, all three finely chopped. Heat coconut oil in a shallow pan, drop in mustard seeds, allowed to crackle, add dried red chilli broken pieces and curry leaves followed by shallots, garlic and green chilli. Sauté till tender, add Moringa flowers, little turmeric powder and salt to taste. Mixed well and covered with a lid for 2 minutes to get cooked. Add 2 tbsp. of grated coconut. Combined well and transferred into a serving bowl. The volume comes to half when it gets cooked. Simple to cook. Enjoyed Grandma’s delight. Served with chapatti.
Waiting to pick the flowers tomorrow.
Healthy!!!
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