Moringa leaves and egg poriyai (stir-fry)

               

 Moringa leaves and egg poriyal served with millets, bottle gourd sambar and goat gravy.

Ingredients:

Moringa leaves, washed, 2 cups.

Diced onions, 1 cup.

Diced tomatoes, 1/2 cups.

Garlic, 2 cloves, smashed.

Eggs, 2.

Mustard seeds, 1/2 teaspoon.

Fennel seeds, 1/2 teaspoon.

Turmeric powder, 1/4 teaspoon.

Chili powder, 1/2 teaspoon.

Salt, 1/2 teaspoon.

Curry leaves, a few.

Preparation:

Heat a pan with a teaspoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Now add the fennel seeds and fry for a few seconds. Add the diced onion and saute for a few minutes until they turn translucent. Now add the chopped tomatoes, garlic, curry leaves, turmeric powder, chili powder and salt and saute for a few minutes under medium to low flame until everything gets well cooked. Now add the moringa leaves, mix everything and keep cooking under low flame until the greens are cooked and all the moisture from the greens are absorbed. Break the eggs into this mixture and scramble them until they are well cooked. Serve hot with rice.