Murungai Keerai (Moringa or Drumstick Leaves) is a very healthy vegetable. It is a popular leafy vegetable in the Southern Region of India. One can see this tree in almost every household in the villages. In fact, people cook this vegetable in plain water, add Salt and eat as it is for its nutritious value. When we cook with Eggs, it turns out to be a very tasty dish. Let us see how to make this dish.
Washed Drum Stick Leaves – 2 cups (tightly packed)
Eggs – 2
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Red Chillies – 2 to 3 (Broken into pieces)
Curry Leaves – from 2 twigs (finely chopped)
Onion – 1 (finely chopped)
Green Chillies – 1 (finely chopped)
Pepper Powder – ¼ tsp
Grated Coconut – 3 tbsp (optional)
Heat the Oil in a pan. Add Mustard Seeds and allow them to splutter. Add the Cumin Seeds. In another few seconds, add the Curry Leaves and Red Chillies. Fry them for 30 seconds.
Add Onion and Green Chilli. Stir fry till the Onion turns translucent.
Add the washed Drum Stick leaves. Sauté it for 2 to 3 minutes in low flame. A
dd a cup of water. Cover with a lid and simmer for 3 to 4 minutes in medium flame. Flip the Moringa Leaves (do not stir it). Simmer for another 2 o 3 minutes. Open the pan. Add Salt and mix. Cook till the water gets evaporated.
Break the Eggs into the pan. Add Black Pepper Powder and Salt, if required.
Stir till the Eggs combines well with the Moringa Leaves.
Transfer to a serving bowl.
Serve warm with Sambar Rice, Rasam Rice etc.