Pumpkin leaves stir-fry( mathanila thoran)

 Today morning went around our garden, plucked some tender pumpkin leaves with an intension to stir fry. Also got five mangoes under the mango tree. Still it is Lockdown. Years back only once I have made it. We cultivate pumpkin in our urban homestead once in a while. Being busy when thinking of the leaves it will get mature. Then no way to try. This time to make and enjoy the homegrown ingredients today decided.
Pumpkin leaves are high in essential vitamins A and C. Also rich in iron and protein. High in calcium and fibre. It regulates blood sugar levels and lower cholesterol.
Ingredients
A bunch of pumpkin leaves, washed and chopped thinly,
Onion small chopped,
Garlic cloves 4, finely chopped,
Coconut oil 2tsp.,
Mustard seeds 1/4 tsp.,
Turmeric powder 1/3 tsp.,
Salt to taste,

Grated coconut 1/2 cup,
Green chilli 3,
Cumin seeds 1/3 tsp.
Grind these three ingredients along with a little of the chopped onion and garlic into a coarse mix.
Heat oil in a shallow pan, drop in mustard seeds allow to crackle, drop in onion, garlic,  sauté till tender. Add pumpkin leaves, turmeric powder and salt, combine well and cook for three minutes. Add the coconut mix, combine allow to get the mix warm. Take its off and transfer into a serving bowl. Good side dish for rice and chapatti.