Moringa is an important crop in India, Ethiopia, the Philippines and the Sudan, and is being grown in West, East and South Africa, tropical Asia, Latin America, the Caribbean, Florida and the Pacific Islands.

Moringa oleifera is the economically most valuable species and is native to South Asia, where it grows in the Himalayan foothills but is widely cultivated across the tropics. Nine species occur in eastern Ethiopia, northern Kenya, and Somalia, of which eight are endemic to Africa.

Moringa leaf korma

Ingredients: 2 cups tender plucked leaves of moringa; 1/2 cup split green gram with skin, washed soaked in 2 cups water; 1 carrot peeled, chopped; 5-6 French beans chopped; 1 potato, scrubbed, washed, grated; 3-4 green chillies; 1" piece ginger grated; 1 stalk curry leaves; 2 pinches asafoetida powder; 1/4 tsp. turmeric powder; 1/2 tsp. each cumin & mustard seeds; salt to taste; 2 tsp. lemon juice; and 2 tbsp. oil.

Preparation: Chop, wash and drain the moringa leaves. Heat half oil in a pressure cooker. Add carrots, drained gram, beans, and the chopped chilli. Stir fry for 2-3 minutes.

Add potatoes, leaves, ginger, stir, add two cups hot water. Add turmeric, salt, mix well. Put lid, cook for two whistles. Cool cooker, remove lid. Add salt and lemon juice to taste.

In a separate pan, heat the remaining oil in small pan, add cumin and mustard seeds. Once they begin to splutter, add curry leaves, and remaining chillies (halved). Pour into while sizzling, into korma. Stir gently, serve hot with steamed rice.