Indian Egg Fried Rice Recipe
Moringa oleifera by jekky
Distribution The Moringa tree is grown mainly in semi arid tropical and subtropical areas corresponding in the United States to USDA hardiness zones 9 and 10 While it grows best in dry sandy soil it tolerates poor soil including coastal areas It is a fast growing drought resistant tree that is native to the southern foothills of the Himalayas in northwestern India Reports that it grows wild in the Middle East or Africa are completely unsubstantiated Today it is widely cultivated in Africa Central and South America Sri Lanka India Mexico Malaysia Indonesia and the Philippines It is considered one of the world most useful trees as almost every part of the Moringa tree can be used for food or has some other beneficial property In the tropics it is used as forage for livestock and in many countries Moringa is used as a micronutrient powder to treat diseases A traditional food plant in Africa this little known vegetable has potential to improve nutrition boost food security foster rural development and support sustainable landcare General Nutrition The immature green pods called rumsticks are probably the most valued and widely used part of the tree They are commonly consumed in India and are generally prepared in a similar fashion to green beans and have a slight asparagus taste The seeds are sometimes removed from more mature pods and eaten like peas or roasted like nuts The flowers are edible when cooked and are said to taste like mushrooms The roots are shredded and used as a condiment in the same way as horseradish however it contains the alkaloid spirochin a potentially fatal nerve paralyzing agent so such practices should be strongly discouraged citation needed Sonjna Moringa oleifera leaf in Kolkata West Bengal India The leaves are highly nutritious being a significant source of beta carotene Vitamin C protein iron and potassium The leaves are cooked and used like spinach In addition to being used fresh as a substitute for spinach its leaves are commonly dried and crushed into a powder and used in soups and sauces Murungakai as it is locally known in Tamil Nadu and Kerala is used in Siddha medicine Its leaves are full of medicinal properties The tree is a good source for calcium and phosphorus In Siddha medicines these drumstick seeds are used as a sexual virility drug for treating erectile dysfunction in men and also in women for prolonging sexual activity The Moringa seeds yield 3840 edible oil called ben oil from the high concentration of behenic acid contained in the oil The refined oil is clear odorless and resists rancidity at least as well as any other botanical oil The seed cake remaining after oil extraction may be used as a fertilizer or as a flocculent to purify water Sonjna Moringa oleifera trunk in Kolkata West Bengal India The bark sap roots leaves seeds oil and flowers are used in traditional medicine in several countries In Jamaica the sap is used for a blue dye The flowers are also cooked and relished as a delicacy in West Bengal and Bangladesh especially during early spring There it is called sojne ful and is usually cooked with green peas and potato Malnutrition Moringa trees have been used to combat malnutrition especially among infants and nursing Three non governmental organizations in particular Trees for Life Church World Service and Educational Concerns for Hunger Organization have advocated Moringa as atural nutrition for the tropics Leaves can be eaten fresh cooked or stored as dried powder for many months without refrigeration and reportedly without loss of nutritional value Moringa is especially promising as a food source in the tropics because the tree is in full leaf at the end of the dry season when other foods are typically scarce Jed W Fahey 2005 A large number of reports on the nutritional qualities of Moringa now exist in both the scientific and the popular literature It is commonly said that Moringa leaves contain more Vitamin A than carrots more calcium than milk more iron than spinach more Vitamin C than oranges and more potassium than bananas and that the protein quality of Moringa leaves rivals that of milk and eggs However the leaves and stem of M oleifera are known to have large amounts of their calcium bound in calcium oxalate crystals see Olson M E and S Carlquist 2001 Stem and root anatomical correlations with life form diversity ecology and systematics in Moringa Moringaceae Botanical Journal of the Linnean Society 135 4 315 348 which is not a form of calcium available to the body Whether the claim of more calcium than milk includes this non bioavailable calcium needs to be addressed The oral histories recorded by Lowell Fuglie in Senegal and throughout West Africa who reports countless instances of lifesaving nutritional rescue that are attributed to Moringa Fuglie L J 1999 2000 In fact the nutritional properties of Moringa are now so well known that there seems to be little doubt of the substantial health benefit to be realized by consumption of Moringa leaf powder in situations where starvation is imminent Nonetheless the outcomes of well controlled and well documented clinical studies would still be clearly of great value Jed W Fahey 2005 In many cultures throughout the tropics differentiation between food and medicinal uses of plants e g bark fruit leaves nuts seeds tubers roots and flowers is very difficult because plant uses span both categories and this is deeply ingrained in the traditions and the fabric of the community Lockett et al 2000 Cultivation In the Philippines the plant is propagated by planting limb cuttings 12 m long from June to August preferably The plant starts bearing pods 68 months after planting but regular bearing commences after the second year The tree bears for several years It does not tolerate freeze or frost It can also be propagated by seed As with all plants optimum cultivation depends on producing the right environment for the plant to thrive Moringa is a sun and heat loving plant Seeds are planted an inch below the surface and can be germinated year round in well draining soil Rajangam et al write India is the largest producer of Moringa with an annual production of 1 1 to 1 3 million tonnes of tender fruits from an area of 380 km Among the states Andhra Pradesh leads in both area and production 156 65 km followed by Karnataka 102 8 km and Tamil Nadu 74 08 km In other states it occupies an area of 46 13 km Tamil Nadu is the pioneering state insomuch as it has varied genotypes from diversified geographical areas and introductions from Sri Lanka Moringa is common in India where its triangular ribbed pods with winged seeds are used as a vegetable crop It is particularly suitable for dry regions The drumstick can be grown using rainwater without expensive irrigation techniques The yield is good even if the water supply is not The tree can be grown even on land covered with 10 90 cm of mud Moringa is grown in home gardens and as living fences in Thailand where it is commonly sold in local markets In the Philippines Moringa is commonly grown for its leaves which are used in soup The leaves called dahon ng malunggay in Tagalog or dahon sa kamunggay in Cebuano are commonly sold in local markets Moringa is also actively cultivated by the AVRDC in Taiwan The AVRDC is the principal international center for vegetable research and development in the world Its mission is to reduce poverty and malnutrition in developing countries through improved production and consumption of vegetables Culinary uses Seeds and fruit of the M oleifera ready for cooking The fruit of the tree is quite popular as a vegetable in Asia and Africa The fruit is a long thin pod resembling a drumstick The fruit itself is called drumstick in India and elsewhere Moringa leaves are also eaten as a leaf vegetable particularly in the Philippines and Africa India The Moringa pod is known as drumstick or saragwa or saragwe in India In South India it is used to prepare a variety of sambar and is also fried It is also preserved by canning and exported worldwide In other parts of India especially West Bengal and also in a neighboring country like Bangladesh it is enjoyed very much It can be made into a variety of curry dishes by mixing with coconut poppy seeds and mustard It can just be boiled until the drumsticks are semi soft and consumed directly without any extra processing or cooking It is used in curries sambars kormas and dals although it is also used to add flavor to cutlets etc Tender drumstick leaves finely chopped make an excellent garnish for any vegetable dishes dals sambars salads etc One can use the same in place of or with coriander as these leaves have high medicinal value The leaves can be used as a leafy vegetable on their own rather than garnish and can be an excellent dish cooked in either daal or thin buttermilk and in some regions the fallen flowers are gathered and cleansed to be cooked with besan to make a nice dish as well The best way to use the beans is to scrape out the rougher parts on the outside after a cleansing and then boil them into the final stages of preparations of any liquid being cooked to serve over rice such as kadhi or daal after the seasoning with oil and spices is done This is of course about ready ripe beans which is how they are used in west and south In north they are taken off tender and eaten like any other vegetables with the whole tree being trimmed and regrown every year while in western and southern parts the tree is evergreen always flowering and always dripping with the beans to give nutritional addition to meals If the pulp has to be scraped out after cooking the sticks then keep the pieces as long as 4 5 inches long Also do not scrape the skin before boiling This will help to hold and scrape them more easily and with less mess For drumstick sambar follow the recipe for traditional sambar adding boiled drumstick fingers along with onions in the oil while stir frying Scraped drumstick pulp can be made into drumstick bhurtha more or less like the baingan bhurtha after the pulp has been obtained It is a wonderfully unusual and tasty dish The recipe is identical to that of baingan bhurtha Drumstick dal is also a very tasty version of the traditional toor dal Add some of the pulp to the boiled dal and hand beat it along with the dal before seasoning This will give an unusual novel flavor to this dal In another variation you may add pieces of boiled drumstick including the water in which it was boiled to the traditional toor dal while it is simmering The pieces are delightful to chew on with the dal and rice In addition to being known as Drumstick Dal the South Indian version which is a spiced lentil soup is more popular by the name sambar or sambhar Sambar is usually cooked with toor dal drumsticks and other locally grown vegetables The spices used typically in this stew are turmeric chili powder and cumin among others It is eaten with rice just like the Drumstick dal Philippines In the Philippines the leaves are widely eaten Bunches of leaves are available in many markets priced below many other leaf vegetables The leaves are most often added to a broth to make a simple and highly nutritious soup The leaves are also sometimes used as a characteristic ingredient in tinola a traditional chicken dish consisting of chicken in a broth Moringa leaves and either green papaya or another secondary vegetable The leaves are now used in making polvoron which is a milky and powdered snack bio fuel and moringa oil On September 14 2007 Senator Loren Legarda campaigned for the popularization of Moringa She asked the government to make Moringa among its priority crops for propagation The Bureau of Plant Industry in its report stated that weight per weight Moringa leaves have the calcium equivalent of 4 glasses of milk the vitamin C content of 7 oranges potassium of 3 bananas 3 times the iron of spinach 4 times the amount of vitamin A in carrots and 2 times the protein in milk Moringa also helps to purify water a cheaper alternative to mechanical filtration Sonjna Moringa oleifera leaves with flowers in Kolkata West Bengal India Other uses The tree s bark roots fruit flowers leaves seeds and gum are also used medicinally Uses include as an antiseptic and in treating rheumatism venomous bites and other conditions Names Other names for Moringa in English include Drumstick tree from the appearance of the long slender triangular seed pods Horseradish tree from the taste of the leaves which can serve as a rough substitute for horseradish Ben oil tree from the oil derived from the seeds The Chinese name of the Moringa pronounced la mu in Mandarin and lat mok in Cantonese means spicy hot wood and is reminiscent of the English name horseradish tree In some Indian origin languages the name is phonetically somewhat similar to Moringa while in others it is quite different In Assamese it is called Sojina In Punjabi it is called Surajana In Tamil the tree is called Murungai Maram and the fruit is called Murungai kaai In Hindi it is called sahjan In Marathi it is called Shevga In Malayalam it is known as Muringa and the fruit is called Muringakaya or Muringakka In Kannada it is known as Nuggekayee In Tulu it is known as Noorggaee In Telugu it is known as Munagachettu and the fruit is called Munagakaya In Konkani it is called Mhasanga Saang In Gujarati it is called Saragvo In Oriya it is called Sajana or Sujuna In Bengali it is called Sojne danta In Nepali it is known as Sajiwan or Swejan In Guyana it is called Sijan In Hausa language it is called Zogale In Sinhalese it is called Murunga In Thai it is called ma rum The Tagalog name in the Philippines Malunggay is also phonetically similar to Moringa In Ilocano another Filipino language
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