Aakura Pulusu -1 (Greens with tamarind juice)

Makes 1-liter Pulusu

1 bunch spinach (or bacchali) – washed and finely chopped
Tamarind juice (from 1 lime sized pulp)
1 tsp. Brown Sugar

Optionally use any of these vegetables: the numbers are for about 3/4 pieces.
Anapa Kaya– 6
Vankaya – 6
Tomatoes – 2-3
2-3 green chilies
½ tsp turmeric
Salt to taste

Garnish:

½ tsp fenugreek seed
½ tsp mustard seed
2-3 red chilies
½ tsp cumin
2-3 cloves of garlic (optional)
pinch of asafetida

Dry roast 1 Tsp fenugreek seeds and grind to fine powder.
Cook the greens and vegetables along with turmeric in salted water till the vegetables are tender but firm.
Add tamarind juice, dal, brown sugar to the cooked vegetables.
When the vegetables are almost cooked, add roasted fenugreek powder.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and cumin -- add about 10-15 seconds apart. Add hing (or garlic) in the end and add this garnish to the main dish.
Turn off heat.

Variation: Cook 1 cup moong dal with vegetables in step 2.