Prep the agathi leaves by removing the healthy leaves off the stems first and into a bowl. Discard the stems, branches along with any leaves that are wilted or yellow in colour. Next, gather all the agathi leaves and cut them into preferred sizes. We usually chop it into 3 to 4 slices for easier cooking.

In order to remove any dirt and pesticide on the leaves, mix water with a generous amount of salt and let the leaves soak and sit for about 5-10min. Remove and wash the leaves from the salt water and set it aside to cook.

On medium/high heat, use a nonstick pan to heat the oil. Add a tsp of one or two of the bengal dal, urad dal, or chana dal. Let it brown lightly before adding mustard seeds, fennel seeds, sun-dried red chilli peppers to sizzle. When the spices are sizzling in oil add the onions, curry leaves, and the minced garlic.

Once the onions have softened or translucent throw in the chopped agathi leaves, turmeric powder, chilli powder, sliced green chillies, and salt as needed.

The greens will soon soften and darken in colour. Saute for about 5-7 min or more until it is cooked well. Reduce the heat to low, add the chilli flakes and the grated fresh coconuts next. Continue to saute for another 2 min more.

Add more salt if needed. Remove from heat, squeeze a bit of lime and mix well to balance out the sourness before serving with a bowl of rice.