Pressure cook or boil the chopped leaves till tender. Let it cool and squeeze.
Heat oil in a kadhai or a pan. Add mustard seeds and let them crackle.
Add cumin seeds and sauté for a while.
Add chopped onion and sauté it till it turns pink.
Add turmeric powder, hing, and sauté for a while.
Add tomato, ginger-garlic paste, and salt. Sauté till they turn soft.
Add squeezed leaves and mix well.
Cover and cook for 3-4 minutes on low heat.
Serve hot with chapati or dal-rice.
