### TranslatedIngredients: 3 Potato (Aloo) - boiled and cut into cubes,300 grams Drumstick Leaves (Moringa/Murungai Keerai) - washed and chopped,1 Onion - finely chopped,1 inch Ginger - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1/4 teaspoon Sambar Powder,1/2 teaspoon Mustard seeds,Sunflower Oil - for cooking,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Murunga Keerai Urula Poriyal Recipe; we will first cook the drumstick leaves and potato separately. Heat a teaspoon of oil in a pan; add the chopped drumstick leaves, a little salt and saute the moringa leaves until it becomes soft and tender.As the drumstick leaves cook, you will notice that it releases water. Once soft increase the heat to high and saute the drumstick leaves until all the water from the drumstick leaves is vaporised. Turn off the heat, transfer the drumstick leaves to another dish and keep aside.Wipe the same pan clean with the paper towel. Heat a tablespoon of oil; add in the mustard seeds, ginger, onions and sauté until the onions are lightly browned.Add the potatoes, sprinkle some salt and stir fry until the potatoes are lightly roasted. Add the turmeric, red chilli powder, cinnamon powder, sambar powder and salt.Stir until all the ingredients are well combined.Sauté this Urula kizhangu / potatoes for a couple of minutes until you get flavors arising from the dish and the potatoes get well coated with the spices. At this stage stir in the sautéed moringa leaves.Cover the pan and simmer the Murunga Keerai Urula Poriyal for another couple of minutes. Turn off the heat, transfer the poriyal to a serving dish.Serve the Murunga Keerai Urula Poriya along with Thakkali Vengaya Sambar, Steamed Rice and Carrot Salad for a wholesome weekend meal.