The technology for conversion of fresh M. koenigii leaves into value added products (dry powder and curry oil) was investigated. The most suited cultivar was Suwasini and the best drying method was oven drying at 50 degrees C. Higher temperatures deteriorated powder quality. Hydrodistillation of essential oil from fresh leaves was cheap and non-cumbersome. The best base temperature was 70 degrees . The oil is known to contain 21 different compounds; 7 were identified. The highest content of beta -caryophyllene, a commercially important compound, was detected in Suwasini. Leaf maturity influenced oil composition; the youngest leaves tested being the best. Extended period of extraction caused loss/decrease in certain components while there was gain/increase in other components.