Muringayila Curry

Heat oil in a clay pot and sauté shallots, tomato, and green chilly for 5-6 minutes.

Add leaves and sauté again for 4 minutes.

Add salt and ¼ tsp chilly powder.

Grind the coconut with 2 shallots, ¼ tsp chilly powder, ¼ tsp turmeric powder and water as required.

Mix it with curry and cook it for 3-5 minutes.