j2davis2005:
We were lucky to have these beauties to harvest in the morning. Fat and full moringa seed pods for curry!
j2davis2005:
Also harvested our very first Okinawan/Hawaiian Purple sweet potato as a substitue for the normal potato for our Moringa curry.
j2davis2005:
Harvested our very first bulbing onion, Candy Onion, also for the moringa curry.
j2davis2005:
All the main ingredients has been gathered.
j2davis2005:
Prep work
j2davis2005:
Prep work
j2davis2005:
Homegrown tomatoes
j2davis2005:
Okinawan/Hawaiian Purple sweet potato
j2davis2005:
Ping Tung eggplants
j2davis2005:
For peppers, we used freshly harvested Banana Supreme, California Wonder bell and a Jalapeño.
j2davis2005:
Here's our onions - I'itoi Inions and Candy onion!
j2davis2005:
We like to use all of the plant whenever possible, so the Candy Onion greens are going in too! The green onions add a nice color to the dish.
j2davis2005:
Paste prep
j2davis2005:
All fresh ingriends prepped. Now heat up some soil in your pan.
j2davis2005:
We did not have whole seeds like the recipe at hand, so I am cooking up the spice powder mix first. The heat brings out all the beautiful aroma from the spices.
j2davis2005:
Now throw in the onions and peppers and cook till tender. Then carefully stir in the paste.
j2davis2005:
After a couple of minutes, put in the moringa seed pods and coat the pods well with the previous mixture.
j2davis2005:
Now add in the tomatoes, again stir well. Cook for about 4-5 minutes.
j2davis2005:
Pour water, add sugar or tamarind to cover the main ingredients.
j2davis2005:
Let them boil in medium to low heat for about 15-25 minutes, depending on your preference for doneness.
j2davis2005:
All done!
j2davis2005:
The flesh, skin and seeds really soak up the flavor of the curry. Finger licking good!
j2davis2005:
This is why you want fat moringa seed pods. The fatter it is, the more fleshy it is, and more things to suck and scrape off! YUMMY!