• If using beans, soak the beans overnight and cook separately. Canned beans can be used too.
• De-frost coconut if using frozen.

Roasting the spices

• In a heavy bottomed pan, on medium heat, roast coriander seeds, mustard seeds, cumin seeds and dry red chillies in a few drops of oil, until toasted and fragrant. Take care not to burn the spices. Take these spices out onto a plate.
• In the same pan roast horsegram on medium heat until it changes colour and smells nicely toasted. It may also start to splutter. Take it out onto the plate.
• In half tsp of oil roast chopped onions and garlic until they are nicely golden. Some char on them is okay too.

Prepare coconut masala paste

• Add roasted spices, roasted horsegram, coconut, tamarind to a blender or mixer-grinder, with enough water to blend and blend into a smooth paste.

  Note: Coconut should be at room temperature. If not, use warm water so that fat from coconut doesn't separate.

Making the curry

• As spinach stalks take longer to cook, first cook the stalks in enough water.
• Add salt, turmeric. Cover and cook.
• When the stalks are half cooked, add chopped raw papaya or bottle gourd if using. Cover and cook.
• When vegetables are almost cooked, add malabar spinach.
• Add jaggery.
• Add cooked beans, if using.
• When the vegetables are cooked, add in the ground masala paste. Thin it with water to your desired consistency.
• Taste and adjust salt and jaggery to your liking.
• On medium heat bring the curry to a gentle boil, stirring occasionally.
• Cook for two more minutes and turn off the heat.

Hot oil seasoning/tadka/oggarane

• Heat oil in a small heavy bottomed pan.
• Add mustard seeds and broken red chilli.
• When mustard splutters, add curry leaves and pour the oil, along with the spices over the curry.
• Cover. Mix and serve with rice or rice rotti, neeru dose, unde/pundi