I have a tall Morringa/drumstick tree and several dwarf ones. The leaves make a delicious albeit slightly bitter side-dish. The tender leaves are better. It does take a while to remove the tiny leaves off their stem. I am going to try and use a herb stem remover next time – stay tuned.

Ingredients

• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 2 dried red chilies
• 1/4 cup diced onions
• 1 sprig curry leaves
• 1/4 teaspoon turmeric powder
• 4 cups moringa leaves, separated from stems and roughly chopped
• 1/4 cup grated coconut
• Salt

1. Heat the oil in a frying pan
2. Add the mustard seeds. Give them a moment to pop.
3. Add the red chilies. Give them a moment to roast.
4. Add the onion and curry leaves. Saute till the onions become soft and translucent.
5. Add the turmeric. Give it a moment to cook.
6. Add the leaves. Give it a mix. Cover and cook till the leaves are tender.
7. Add the coconut and salt to taste. Cook for a couple more minutes.