pressure cook with 3 cups water for 6-8 whistles
in the meanwhile, grind washed brahmi and curry leaves to a smooth paste with little water. Strain the green juice into a bowl.
Heat the coconut oil in a clay pot on low-medium flame (never high). when the oil is hot, add crushed garlic and chopped shallots and saute until translucent.
add a pinch of salt to season the shallots.
Add the blended green juice at the end after turning off the stove
season with salt and black pepper powder to taste
Wash the leaves once in salt water to get rid of microbes