Moringa Tomato curry Recipe | Singyun ji Bhaji | Singyun tamate mein | Drumsticks Tomato curry | Moringa curry | Sehjan ki fali ki sabzi | Singhi tamata with step by step instructions

A traditional recipe from Sindhi cuisine,  this vegan and gluten-free Moringa Tomato curry Recipe | Singyun ji Bhaji is made with few handy ingredients, under 15 minutes in pressure cooker.

This recipe comes handy when you want to have something light and healthy as well.

What is Moringa Tomato curry Recipe | Singyun ji Bhaji ?

Moringa is also known by many names like – sahjan ki fali, Singyun or Shenga in Indian languages.

As the name suggests the two main ingredients for this recipe are – Moringa sticks and tomatoes along with basic Indian spices.

This vegetable is trending nowadays because of it’s numerous health benefits.

Moringa/Drumsticks/Sahjan ki falli/Singyun, a super food

Moringa or drumstick tree is entirely beneficial. From leaves to flowers to fruits everything is consumable. It has many health benefits so it is considered as super food now a days.

You can check out my Drumstick flower cutlets recipe which is absolutely delicious & much loved recipe of Sindhi community. We use these Singyun/sahjan ki fali or drumsticks in making Sambar Recipe .

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Moringa Tomato curry Recipe | Singyun ji Bhaji 

A traditional recipe from Sindhi cuisine,  this vegan and gluten-free Moringa Tomato curry Recipe | Singyun ji Bhaji is made with few handy ingredients, under 15 minutes in pressure cooker. This recipe comes handy when you want to have something light and healthy as well.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings: 3

Course: Main Course

Cuisine: Indian, Sindhi

Ingredients Method Notes

Ingredients

  

• 5 moringa sticks cut into pieces
• 2 tsp oil
• 2 onions chopped finely
• 1 tsp ginger-chilli minced
• 2 tomatoes grated
• 1/2 tsp turmeric powder
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1 tsp salt or as per taste

Method

 

1. First,  wash moringa sticks thoroughly. Chop them into equal pieces. While chopping take out the peels if required.
2. Immerse them into water until you prep for the gravy.

To make gravy

1. Heat oil in a pressurecooker. Once hot, add cumin seeds, let it splutter.
2. After that  add finely chopped onions. Season with salt. Let it cook until light brown.
3. Next, add minced ginger-chilli. Mix and add turmeric powder, coriander powder, red chili powder and salt.
4. Add fresh or frozen moringa sticks and give a gentle mix.
5. Now add grated tomatoes and stir well. Let it cook on low flame until oil separates.
6. After that, add enough hot water just to cover everything. and let it pressure cook until 1 whistle.
7. Once the pressure is released naturally, transfer this in a bowl. Garnish with coriander leaves and serve with Chapati/ roti  and Steamed rice.

Notes

1. You may use fresh or frozen moringa sticks to make this recipe.

2. If using frozen, add directly to the cooker.

3. I haven't used garlic here in this recipe, however you may add 2 cloves of minced garlic for this quantity.

4. We love our moringa curry a bit thick, but you may adjust the consistency by adding more hot water.

Step by step instructions and pictorial presentation to make Moringa Tomato curry Recipe | Singyun ji Bhaji

First,  wash moringa sticks thoroughly. Chop them into equal pieces. While chopping take out the peels if required.

Immerse them into water until you prep for the gravy.

To make gravy

Heat oil in pressure cooker. Once hot, first add cumin seeds, let it splutter. After that  add finely chopped onions. Season with salt. Let it cook until light brown.

Next, add minced ginger-chilli. Mix and add turmeric powder, coriander powder, red chili powder and salt.

Add fresh or frozen moringa sticks and give a gentle mix.

Now add grated tomatoes and stir well. Let it cook on low flame until oil separates.

After that, add enough hot water just to cover everything. and let it pressure cook until 1 whistle.

Once the pressure is released naturally, transfer this in a bowl. Garnish with coriander leaves and serve with Chapati/ roti , Steamed rice and Best Beetroot orange Salad .

How to store leftovers?

You can store this moringa curry for 2-3 days in an airtight container in refrigerator. Or can freeze this. When serving Just keep this on counter top to thaw foe a while and after that give it a boil with splash of some hot water.

Top Tips

1. You may use fresh or frozen moringa sticks to make this recipe.

2. If using frozen, add directly to the cooker.

3. I haven’t used garlic here in this recipe, however you may add 2 cloves of minced garlic for this quantity.

4. We love our moringa curry a bit thick, but you may adjust the consistency by adding more hot water.

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