1 bunch mint
1/2 cup molaga (moringa) leaves, fresh or dried
2 cups rice or quinoa or both, half and half
1 cup chopped assorted vegetables (carrots, peas, beans, fennel, potato etc.)
2-3 tbsp oil
1/2 tsp garam masala
1 inch ginger cube, grated
a pinch turmeric
salt and chili pepper, to taste
Cook rice (add vegetables such as carrots, peas and beans) with salt and turmeric and keep aside. In a small pan, add 1 tbsp oil and add the chili pepper and mint and molaga leaves and suate gently for 2 minutes, remove from heat and grind and keep aside. In a pan on medium heat, add the remaining oil and when hot, put the vegetables and cook till almost through. Add garam masala, grated ginger and mix for 2 minutes and then add rice, mint and molaga paste and mix well. Enjoy with curry and/or raita.