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Main Course

Muringa Poo Mutta Thoran

A healthy, easy to prepare dish that can be ed even by those who do not like the taste of muringa leaves.

Ingredientsfor 2 servings

1 cup Muringa flowers
1 cup Muringa leaves
1/2 cup Shallots — thinly sliced (Kunjulli)
1/4 tsp Chilly powder
1 nos Egg beaten and salted
1/4 tsp Mustard seeds
3 nos Dried red chillies
Turmeric powder A pinch
1 tbsp Oil
Salt, to taste

Preparation

Step 1
Remove the muringa leaves and flowers from the stalks and rinse them well in a colander under running water.
Step 2
Warm the oil in a kadai(wok) and add mustard seeds.
Step 3
When the seeds start to allow to crackle, add the onions and dried chillies and cook until the onions goes golden brown.
Step 4
Add chilly powder and turmeric powder and sauté.
Step 5
Add the muringa flowers and leaves to the sauteed mixture.
Step 6
Add salt, Put the lid on and cook until the leaves turn tender and the water in them has nearly evaporated.
Step 7
Pour the beaten egg over the mixture and cover the kadai for a few seconds. Then stir the mixture so that the eggs are scrambled.
Step 8
Sprinkle some water or add a teaspoon of oil if the mixture becomes too dry after adding the egg.
Step 9
Serve this nutritious dish with rice or roti.

Tip

Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.

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Main Course

Muringa Poo Mutta Thoran

A healthy, easy to prepare dish that can be ed even by those who do not like the taste of muringa leaves.

Ingredientsfor 2 servings

1 cup Muringa flowers
1 cup Muringa leaves
1/2 cup Shallots — thinly sliced (Kunjulli)
1/4 tsp Chilly powder
1 nos Egg beaten and salted
1/4 tsp Mustard seeds
3 nos Dried red chillies
Turmeric powder A pinch
1 tbsp Oil
Salt, to taste

Preparation

Step 1
Remove the muringa leaves and flowers from the stalks and rinse them well in a colander under running water.
Step 2
Warm the oil in a kadai(wok) and add mustard seeds.
Step 3
When the seeds start to allow to crackle, add the onions and dried chillies and cook until the onions goes golden brown.
Step 4
Add chilly powder and turmeric powder and sauté.
Step 5
Add the muringa flowers and leaves to the sauteed mixture.
Step 6
Add salt, Put the lid on and cook until the leaves turn tender and the water in them has nearly evaporated.
Step 7
Pour the beaten egg over the mixture and cover the kadai for a few seconds. Then stir the mixture so that the eggs are scrambled.
Step 8
Sprinkle some water or add a teaspoon of oil if the mixture becomes too dry after adding the egg.
Step 9
Serve this nutritious dish with rice or roti.