Moringa (drumsticks, munaga, murungakai) is a common, popularly known vegetable in many parts of India, and is credited with having many health benefits and healing properties. This tasty vegetable has a unique texture and delicate flavour! Here’s a soup recipe that combines this versatile vegetable with Eggplant and certain Asian flavours.
- Moringa (drum sticks) 4-5, good size
- Eggplant 1, medium size (150gm approx.)
- Onion 2 small (total weight 150gm approx.)
- Lemon grass 1
- Salt and pepper to taste
- Vegetarian Tom Yum paste 2 teaspoon or to taste
- Lime juice and coriander leaves to garnish
Cut the moringa into 5-6cm long pieces. Cut the eggplant into chunks. Cut the tomato into halves. Slice the onions thickly. Lightly bruise the lemon grass with a rolling pin (this will help release the flavour).
Place all the vegetables in a pan and cover with 1 liter of water. Add ½ teaspoon salt and simmer till vegetables are well cooked.
Strain the contents of the pot through a colander. Pick out the moringa and reserve. Pick out the eggplant and tomato pieces and add them back to the cooking liquid (stock). Discard the onion and lemon grass.
Slit each moringa piece and scoop out the seeds and pulp with a spoon. Reserve the pulp and discard the skins.
Blend the cooking liquid with eggplant and tomato pieces till smooth (I use the Panasonic Mixer Grinder). Return the blended liquid to the cooking pan.
Add the pulp and seeds of moringa to the blended liquid. Add Tom Yum paste, salt and pepper.
Heat until boiling. Reduce the heat and simmer for 2 minutes.
Serve hot sprinkled with lime juice and chopped coriander leaves.
For a milder and creamier soup, add 100 ml of thick coconut milk to the blended liquid in step 6 (I like this version better).