To start making the Mint Greens Moilee recipe, scrape the coconut and extract the thick and skinny coconut milk and hold apart.

Warmth oil in a wok/kadhai, as soon as heated add the mustard seeds and let it splutter.

Add the curry leaves and the thinly sliced onions and sauté until it will get translucent.

Add the ginger and the sliced garlic pods and cook dinner till the uncooked scent evaporates.

Add the cubes greens, pepper powder and turmeric powder, and sauté for a minute.

Add the skinny coconut milk and let the greens cook dinner with the lid on. This can take 5 to six minutes.

Add the chopped tomatoes and let it cook dinner for a minute.

As soon as the greens are cooked, add the thick coconut milk and the mint paste and warmth it for two minutes.

Ensure you do not deliver this combine to a boil at this stage else the coconut milk the curdle.

Swap off the flame, season with salt and add the lemon juice.

Serve the Mint Greens Moilee Recipe with Appams or Idiyappams or Steamed Rice for Sunday brunch.