DRUMSTICK LEAVES CURRY

INGREDIENTS
Drumstick leaves - 1 cup
Drumstick - pieces of 1
Ladies finger - 4
Potato - 1 small
Tomato - 1 medium
Indian Brinjal - 2
Raw green mango 1/2 portion (Optional)
Indian cucumber - few pieces (Optional)
Coconut grated - 2 tbsp
Garlic - 2 pods
Red onion - 2
Cumin seeds - a pinch
Tamarind - small lemon size (Squeezed with warm water)
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Water - 3 cups
Salt - 1.5 tsp
Oil, mustard seeds, urad dhal, few curry leaves and coriander leaves for sauteing

METHOD
1. Add chopped hard vegetables in a deep-bottomed cooking pan along with 1 tsp salt, tamarind squeezed and water, cover and cook until vegetables are half done
2. Now add mango, tomato, dry powders and cook again for 5 minutes
3. Grind coconut, garlic, red onion and cumin seeds to a coarse paste and add it to the curry now
4. Add drumstick leaves, let it boil until raw smell of coconut goes (nearly 10 mins)
5. Check salt now and add 1/2 tsp if needed, add coriander leaves
6. Heat 1 tsp oil in a small saute pan, crackle mustard seeds followed by urad dhal, curry leaves and add this to the curry
7. Serve hot with rice