Muringayila curry

  1. Muringayila  [Drumstick Leaves]                –  1/2  cup
  2. Grated  coconut                                           –  1/2  cup
  3. Cumin  seeds                                               –  1 Pinch
  4. Turmeric  powder                                        –  1 Pinch
  5. Garlic                                                            –   1 clove
  6. Shallots                                                        –   3  nos
  7. Green  chilly                                                –   2 nos
  8. Dry  chilly                                                     –   2 nos
  9. Oil                                                                 –   1 table  spoon
  10. Mustard  seeds                                            –   1 Pinch
  11. Salt                                                                –   to  taste
  12. Water  as  required

Remove  the  leaves  from the stem, wash  and   allow to drain. In a blender, grind  the  grated coconut , garlic, cumin seeds, turmeric powder, one shallot and green chilly in to a  fine paste and keep it aside. In a pan, heat  oil and add mustard seeds.  When it splits add  sliced  shallots, dry chillies  and  curry  leaves  and stir, then  add  the  drained  muringayila  and  saute  it for  a few  minutes  till  the  leaves  becomes  dark  green. Then add the fine  coconut paste  in to the  leaves with some water and allow  heat. Do not  boil.

Nutritious side dish for rice .

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