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.
Servings 3
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
Instructions
- 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 a pressurecooker. Once hot, 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 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.