Separate the leaves from the stalks and wash thoroughly in enough water, drain the leaves in a colander to remove water thoroughly.

Option 1 - Boil potatoes al dente. I usually boil them in the instant pot for 7 to 9 minutes depending on the size. The potatoes must be just cooked and not mushy, Once done, peel the skin and cube them.

Option 2 - You can also simply stir fry the potatoes first instead of boiling. For this cube the potatoes to ½ to ¾ inch pieces and keep them immersed in a bowl of water until used. When you are ready to add them to the pan, drain the water and rinse them once.

Heat a pan with oil. Add cumin, mustard, dal, garlic and red chili. Fry till the dal turn golden. Add curry leaves and green chilies fry for 1 to 2 mins.

Add hing, boiled potatoes, salt, turmeric and fry for 3 to 4 mins. If using raw potatoes, stir fry them on a medium heat for 2 to 3 mins. Cover and cook on a low heat until fork tender. If required you may splash little water to help them cook faster.

Increase the flame to medium high. Add the moringa leaves and fry till they wilt off. Keep stirring and fry. If the leaves are not tender, you may cover and cook.

Serve drumstick leaves stir fry with rice and sambar or rasam.