Moringa Pepper Curry / Drumstick leaves pepper curry

Pluck the moringa leaves from the stalks, avoiding thick stems as they are fibrous.

Wash thoroughly in water to remove dirt and grit, then drain and set aside.

Dry roast black peppercorns, cumin seeds, fennel seeds, and dry red chilies in a pan for 1–2 minutes until aromatic.

Add grated coconut and lightly toast for another minute.

Let the mixture cool, then blend with shallots (or onion) and a little water into a fine paste.

Heat oil in a pan and add curry leaves, green chilies, and crushed garlic. Sauté for 30 seconds.

Add chopped onions and cook until golden brown.

Add chopped tomatoes, turmeric powder, and a little salt. Cook until the tomatoes are soft and mushy.

Add the ground pepper-coconut masala paste to the pan and sauté for 2–3 minutes on medium flame until the raw smell is gone.

Add about ½ cup of water and bring to a simmer.

Add the cleaned moringa leaves, stir well, and cook covered for 4–5 minutes.

Adjust salt and spice levels. Add more hot water if you prefer a thinner curry.

Turn off the flame.

Finally, add fresh coconut oil and mix well.