Wash red spinach and chop it into fine pieces.

Boil it in enough water along with salt and turmeric powder.

Grind together coconut, green chillies and 1/4 spoon mustard seeds.

Mix the above ground paste with curd.

Add this mixture to the boiling spinach and stir well, till foam appears.

Turn off the flame and immerse a stem of curry leaves into the curry.

Heat 1/2 tsp of oil in a separate pan.

Add mustard seeds and when they splutter, add dry red chillies (broken into two pieces) and stir.

Add the above seasoning into the curry.

Mix well.