Murungai keerai curry / Drumstick leaves curry

After murungai keerai vadai I made this curry with the remaining keerai sitting in the fridge. It’s very simple and easy to prepare. I added onion just to enhance the taste, otherwise its optional. It can be replaced by shredded coconut.

Ingredients:

Murungai keerai – 2cups
Onion – 1medium
Turmeric - a pinch
Salt to taste

For tempering:

Oil – 2tsp
Mustard seeds – ½ tsp.
Hing – a pinch
Urad dal – ½ tsp
Cumin – ½ tsp
Green chilli – 1chopped

Method:

Wash and chop the keerai coarsely.
Heat oil in a pan and do the tempering.
Add the chopped onion and fry for 1min.
Add the chopped keerai, salt, turmeric and stir for 1min.
Sprinkle some water and close the pan till the keerai get cooked (for around 5min, in low flame)
Serve with hot rice, roti, poori.