These greens are a little gooey if not cooked properly so frying them and cutting off the thick stem is a must to enjoy the real taste. If you are in India, don't have to worry too much about the stems being thrown away as they are very tender there.
Coming to the recipe...
Preparation Time: 10 minutes
Cook Time: 15 minutes
Fresh Curd/yogurt : 2 cups
Bachhali Kura/Malabar Spinach: 1 small bunch/ 2 cups chopped
Green chilies: 3 chopped
Ginger: 1" piece
Garlic: 1 large clove
Turmeric: 1 teaspoon
Salt to taste
Minappappu/Urad dal: 1 teaspoon
Aavalu/Mustard seeds: 1/2 teaspoon
Jeera/Cumin seeds: 1/2 teaspoon
Methi seeds: 3-4
Dry red chilies: 2 broken into pieces
Curry leaves: 1 sprig
Chop the greens/bachhali Kura, add 1 cup of water and bring it to a boil and cook for 2 minutes.
Drain all the water and keep the greens to aside.
Take the curd, beat it a little with a spatula, add turmeric, salt and keep aside.
Take green chilies, ginger and garlic, grind into a corse paste in a blender or a mortar and pestle.
Heat oil in a pan for tempering, add all ingredients listed except curry leaves and fry for 2 minutes until the seeds splatter. Add curry leaves, boiled greens and fry for 5-7 minutes. Mix this into the curd/yogurt mixture. Make sure to crush the red chilies by hand so it mixes well and flavors are spread nicely.
Serve with rice or roti.