Greens and Mango Curry

Ingredients

• 1 seer (approximately 900 g / 2 lb) leafy greens (such as spinach or amaranth) (Washed thoroughly. A seer is a traditional South Asian unit roughly equal to 900 g. Use spinach, amaranth, or similar tender greens.)
• 10 whole young (unripe) mangoes (Seeds discarded and flesh cut into pieces. Young mangoes are small and tart — use unripe green mangoes.)
• 1 teaspoon salt (Add to the boiling greens and mangoes.)
• 1 to taste (sufficient quantity) red chilli powder (Use as much or as little as suits your heat preference.)
• 1 to taste (sufficient quantity) fenugreek powder (ground fenugreek) (This is added to the boiling pot along with the salt and chilli powder.)
• 1 to taste (some) mustard seeds (Used in the tempering (tadka) fried in ghee.)
• 1 to taste (some) cumin seeds (Used in the tempering (tadka) fried in ghee.)
• 1 to taste (some) fenugreek seeds (whole) (Whole seeds used in the tempering (tadka), distinct from the ground fenugreek added earlier.)
• 1 to taste (some) curry leaves (carapala leaves) ('Carapala leaves' is the historical name for curry leaves (Murraya koenigii). Use fresh or dried curry leaves.)
• 1 to taste (some) red dried chillies (Whole dried red chillies used in the tempering (tadka). Break in half for more heat or leave whole for milder flavour.)
• 1 proper quantity (to coat the pan) ghee (Used to fry the tempering spices. A proper quantity means enough to generously coat the base of a small frying pan — approximately 2 tablespoons as a modern guide.)

Instructions

1. 1Wash the leafy greens thoroughly under cold running water to remove any grit or dirt. Shake off excess water, then gather the leaves together on a chopping board and cut them into small pieces, roughly 2–3 cm (about 1 inch) in size. Set aside.
2. 2Peel the young unripe mangoes if desired (the skin is edible but can be bitter). Cut each mango away from its seed, discarding the seeds completely. Chop the mango flesh into rough chunks of similar size to the greens. Set aside with the greens.
3. 3Place the chopped greens and mango pieces into a medium saucepan. Add enough water to just cover the ingredients — approximately 500 ml (2 cups). Bring to a boil over medium-high heat, then reduce the heat to medium. Cook together for about 10–15 minutes, or until the greens are soft and the mango pieces are tender when pierced with a fork.
4. 4Once the greens and mangoes are tender and still simmering gently, add the salt, red chilli powder, and fenugreek powder directly into the pot. Stir well to combine. Taste and adjust the chilli powder to your preferred heat level. Reduce the heat to low to keep the pot warm while you prepare the tempering in the next step.
5. 5Place a small frying pan or tadka pan over medium heat. Add the ghee and let it melt and heat until shimmering — about 30 seconds. Add the mustard seeds first and let them splutter for about 20–30 seconds (they will pop — this is normal). Next, add the cumin seeds and fenugreek seeds; they will sizzle immediately. Stir for about 20 seconds. Add the curry leaves (stand back slightly as they will splutter in the hot ghee) and the whole dried red chillies. Fry everything together, stirring, for another 30 seconds until the chillies darken slightly and the spices are fragrant. Remove from heat immediately to avoid burning.
6. 6Carefully pour the entire contents of the frying pan — the ghee and all the fried spices — directly into the pot of boiled greens and mangoes. Stir gently to combine everything. The sizzle and aroma means the tempering is releasing its flavours into the curry. Give it a final taste and adjust salt if needed. Serve hot as a side dish alongside rice or flatbread.