Ingredients
2cupsmurungai leaves,drumstick vegetable
1tbspoil
1tspmustard seeds,black
4pcsgarlic,crushed
2Thai chilis,chopped
1tspturmeric powder
curry leaf
1tspsalt
5shallots,sliced
½cupwater
Preparation
Add oil to a pan.
Add mustard, curry leaves, onion, garlic and sauté.
Add the murungai leaves and stir for a few minutes.
One softened slightly, add turmeric, salt and chillies. Add water.
Upon boiling of the mixture, reduce to a simmer and cook with a lid on.
*Note: If desired, add ¼ cup unsweetened grated coconut.
Serve alongside steamed basmati or jasmine white rice and ghee.
Enjoy!
