Chop the flowers to superfine pieces and set aside.
Chop the onion and the green chilies together to superfine pieces and set aside.
To cook:
Set a cast-iron wok on high heat.
Pour in the coconut oil and throw in the mustard seeds.
As soon as the mustard seeds are about to finish popping, tip in the chopped onion and the green chilies.
Stir once, pull the curry leaves off their sprig and throw them in. Continue stirring till the onion starts to caramelize slightly.
Now tip in the chopped flowers, stir well and lower the heat. Cover with a lid.
Let cook slowly for 10 minutes while stirring occasionally. Remove the lid and tip in the grated coconut. Stir again and turn up the heat.
Stir continuously till all the excess water evaporates. Now switch off the heat.
Your delicious, nutritious agasthya phulla upkari is ready to serve. Serve hot with rice, cherupayar kanji, chappatis, rotis, porottas, or with freshly baked bread. Enjoy!