'Saijan' is the hindi name for a seedpod of a particular tree that is considered a vegetable, and is widely eaten in India as well as Pakistan, Bangladesh, Africa, Thailand, Cambodia, the Philippines and many other countries. The roots, leaves and flowers of the tree are also eaten and provides a vast amount of nutrients and health benefits. The tree most popularly known as the 'Drumstick Tree' is called my many other names. The botanical name of the tree is "Moringa Oleifera" and is also refered to as the 'Miracle Tree' and 'Tree of Life.'
A number of recipes I have seen mention that most people simply slice the pods into three or four inches in length, and after they are cooked, eat them by sucking out the tender pith and then discarding the fibrous skin.
In Indian cookery, the pods are pickled, used in soups (especially varieties of Rasam) and also in many curried dishes, both dry, and more heavily sauced ones.
The interior of the pod contains a whitish pulp with little seeds and the outer skin is very thick, fibrous and inedible. I used a sharp knife and cut each pod into three inches in length and peeled each one. I prefer to peel the larger pods because you get more pulp and it saves you time, unlike the thinner ones you get less, which means you have to peel more until you get sufficient.
The 'Miracle Tree' enriched with nutrients, vitamins and minerals, and is highly recommended for its health benefits, to me, might just be another wonder of the world.
Moringa Oleifera was featured by Dr. Oz on one of his successful afternoon talk show. He referred to it as an energy blaster, and he’s right! People who have taken Moringa Oleifera report that they’ve seen a boost in their energy levels and feel better than ever! you’ll feel an increase in your energy levels, but you won’t feel that lull or ‘down’ feeling after it wears off.
What are the health benefits of Moringa?
Scientific research confirms that the humble leaves are a powerhouse of nutritional value. Gram for gram, Moringa leaves contain: seven times the vitamin C in oranges, four times the Calcium in milk, four times the vitamin A in carrots, two times the protein in milk and three times the Potassium in bananas.
There are many benefits of the Moringa tree, but the health benefits are the most important. Research has shown that various parts of the Moringa tree can be effective in a significant number of health concerns:
1. Moringa is rich in Vitamin A. It contains four times more Vitamin A or beta-carotene than carrots. Hence, it is a weapon against blindness.
2. It is also a rich source of Vitamin C many times more than oranges.
3. Normally milk is said to be a rich source of calcium but the amount of calcium present in Moringa leaves is way higher than in milk.
4. The Moringa leaves are said to contain two times the protein present in milk.
5. Bananas are a rich source of potassium. But Moringa leaves contain several times more potassium than bananas.
6. Along with potassium, zinc is also found in large quantities in Moringa.
7. If Moringa leaves were to be eaten by one and all, the world will be free of anemia as it contains three times more iron than spinach.
8. With all the junk food eaten these days, many people face problems of high cholesterol. Moringa helps in balancing the cholesterol levels in the body.
9. Essential Amino acids are also found in Moringa.
10. Moringa is also said to balance sugar levels, hence it is helpful in the fight against diabetes.
11. The body’s natural defense mechanism increases with the consumption of Moringa in the daily diet pattern. Since it is an immunity-stimulant, it is prescribed for Aids afflicted patients.
12. Moringa leaves can be consumed to stimulate metabolism.
13. It is also said to have digestive powers.
14. It is a nutrition booster and is known to promote a feeling of well-being in people.
15. If you are looking for non-sugar based energy, then Moringa leaves is the answer. Thus, it will also help in the weight loss process.
16. The cell structure of the body is stimulated by the Moringa leaves.
17. It is especially useful for lactating mothers. The consumption of Moringa has shown dramatic increase in the quantity of breast milk.
18. It is also famous for its anti-bacterial properties.
19. The paste of the Moringa leaves is said to beautify the skin and is hence applied by women regularly.
20. Moringa leaves finely milled raw, can remove the black stains/spots on facial skin.
21. It protects the liver and kidneys.
22. It can also be used as a water purifier.
What are the vitamins and minerals present in Moringa?
VITAMINS:
Vitamin A (Alpha and Beta Carotene), B,B1, B2, B3, B5, B6, B12, C, D, E, K, Folate (Folic Acid), Biotin and much more.
MINERALS:
Calcium, Chloride, Chromium, Copper, Fluorine, Iron, Manganese, Magnesium, Molydenum, Phosphorus, Potassium, Sodium, Selenium, Sulfur, Zinc.
AMINO ACIDS:
Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine, Alanine, Arginine, Aspartic Acid, Cystine, Glutamine, Glycine, Histidine, Proline, Serine, Tyrosine.
OTHER NUTRIENTS:
Chlorophyll, Carotenoids, Cytokins, Flavonoids, Omega 3,6 9 oils, Plant Sterols, Polyphenols, Lutein, Xanthins, Rutin and many more.
The anti-aging Antioxidants in Moringa
Moringa leafs have over 40 antioxidants making them one of the richest natural sources of antioxidants. Antioxidants help your body fight the effects of free radicals (toxins from drinking alcohol and smoking). Within the group of antioxidants in Moringa you will find: Vitamin A, Vitamin C, vitamin E, Vitamin k, Arginine, Beta-Carotene, Beta-Sitoserol, Caffeoyliquinic Acid, Campesterol, Carotenoids, Chlorophyll, Chromium, Delta-5-Avenasterol, Delta-7-Avenasterol, Glutathione, Histamine, IndolAceitic Acid, Indole Acetic Acid, Isothiocyanates,Kaempherol, Leucine,Lutein, Methionine, Myristic acid, Plamitic Acid, Prolaminic Acid, Prolamine Protein, Proline, Queracetine, Rutin, Selenium, Threonine, Triptofanine, Triptofano, Xanthine, Xantophyll, Zeatin, Zeaxatina, and Zinc.
Zeatin is a super powerful antioxidant that is in high demand because one of its primary purposes us to slow down the aging process. Zeatin specializes in defending cells from the effects that free radicals and daily stress have on our bodies. Zeatin directly slows down the aging process by speeding up the replacement of dead cells and strengthening healthy cell regeneration.
The study made in 2004 by Seneteck PLC confirmed that Zeatin doesn’t affect the genetic component of the cell, promotes cell maintenance (key factor in slowing down aging), and avoids the accumulation of macromolecules in cells. In addition, it is understood that Zeatin heightens the ability of other antioxidants to fight free radicals. Moringa Leafs have several thousand times more Zeatin than any other vegetable source.
Antioxidant Synergy
In nature we find thousands of compounds considered to be antioxidants, however most are isolated and small concentration. Scientists agree that antioxidants work better when they are combined with other antioxidants and anti-inflammatories. This is because the build up of antioxidants creates a synergy that surpasses the effects that taking the antioxidants separately. This makes Moringa one of the most powerfulsources of antioxidants on earth.
Curry Saijan recipe
Ingredients:
6-8 saijans (drumsticks)
2 medium potatoes
1 medium onion, chopped
5 cloves garlic, grated or minced
2 tsps green seasoning
3 tsps curry powder
1/4 tsp saffron powder
1/4 tsp ground geera (cumin)
1/2 tsp ground black pepper
1/4 hot pepper, (habanero or scotch bonnet) sliced
3 tbsps cooking oil
1 tsp salt
Method:
Cut saijan pods into three inches in length, peel and wash.
Peel and cut potatoes and wash.
In a cup, mix curry, saffron and geera with just enough water to form a paste.
Hot oil in a pot. Saute onion, garlic and hot pepper for 2 minutes. Add curry paste and stir constantly until it froths and is golden brown.
Add saijan, potatoes, green seasoning, salt and black pepper and stir well to fry and mix.
Add 3/4 cup water and stir. Cover and let let simmer over medium heat for about 45 minutes or until tender. Stir occasionally and add just enough water to avoid sticking. When tender and the sauce is thick, adjust salt to taste.
Serve with sada roti or rice.
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