Drumstick leaves curry / Muringayila curry

Drumstick leaves - 2 cups

Grated coconut – ½ cup
Cumin seeds – ¼ tsp
Garlic - 3 cloves
Turmeric powder - ½ tsp
Mustard seeds - ½ tsp
Dry red chilies - 2 nos.
Salt - to taste
Oil - 1 tbsp

1. Wash and drain the water from the leaves.

2. Grind the coconut along with cumin seeds, turmeric powder and garlic to a fine paste.
3. Heat oil in a pan and splutter mustard seeds.
4. Add dry red chilies, drumstick leaves and saute for a minute. 
5. Add ground paste to the pan with one cup of water and salt.
6. When it starts to boil, turn off the stove

Serve with rice.