Ingredients (Serves - 4 - 5):
Muringayila / Drumstick Leaves -- 5 - 6 cups, separated from the branches
Coconut Oil -- 1 tbsp
Mustard Seeds -- 1 tsp
Red Chillies -- 2
Grated Coconut -- ¼ cup
Shallots -- 2 - 3
Green Chillies -- 2
Turmeric powder -- a pinch
Salt -- to taste
Egg -- 2, optional
Wash the leaves well under running water. Spread it on a paper and let it dry.
Crush the coconut, green chillies, turmeric powder and shallots in a mortar and pestle or just pulse using a mixer.
If using eggs, beat the eggs in a bowl with some salt and keep aside.
Heat the oil in a pan and scramble the eggs into small lumps. Remove and keep aside.
Heat oil in the same pan and splutter mustard seeds and then add the dry chillies. Add the crushed coconut mixture and saute for a minute.
Add the drumstick leaves and mix well. Reduce the flame to low and let it cook covered. Saute at every 1 - 2 minute intervals, so that the leaves do not stick together.
Mix the scrambled eggs into it.
Serve with any kind of rice.