'Hyderabadi Mudda Bhaji and Lal Mirchi Thecha'

Ingredients:
  Spinach, 1 cup(palak)
Fenugreek leaves,( Methi) 1 cup
Khatta palak or green sorrel leaves 1/2 cup (chuka in colloquial language)
Ghol or purslane,or kulfa  a leafy green vegetable available in warm temperate climate down in southern part of India.

Salt: 1 1/2 teaspoon
Turmeric: 2 Teaspoon
Oil: 4 Tablespoons
Tamarind paste: 1 Tablespoon
Dry Red chillies; 2-3 in no,
Garlic pods : chopped 1 Tablespoon
Mustard, Cumin seeds: 1 1Teaspoon each
Asafoetida (Hing): 1/2 Teaspoon
Red chilli powder: 1Teaspoon
Green Chillies; 2 in no.
Split Pigeon pea or tur or arhar dal and Chana dal or split chick peas:( 1 Tablespoon),  Washed and cooked 2 cups
Water: As per need.

Method :
Wash and chop all the green leafy vegetables finely and keep aside. Mean while cook lentils until soft in pressure cooker with Turmeric and little salt. cool and lightly mash.
In a wok or fry pan heat oil, add mustard, cumin, asafoetida, Turmeric Garlic green chillies dry red chillies and cook for sometime. In a bowl take out 3 spoon full of this for garnish.
To this add chopped leafy vegetables and cook till tender. Now add cooked 'Tur dal', mix well add tamarind paste, salt, red chilli powder, mix well and let the mixture simmer for 15 min.
Once cooked oil will float on top of the curry or stew. Switch off the gas and serve hot with hot chapati and onion rings.
Enjoy.

Fresh Red Chilli chatni or' thecha'

For red chilli Thecha or pickle, simply clean and wash fresh red chillies, pat dry and grind them in mixie along with salt, lemon juice and 2 teasoons of chopped garlic for 1 cup of fresh red chillies. Transfer in serving bowl and garnish with' Tadka' or tempering of mustard seeds with hing or asafoetida.  Enjoy as a spicy accompaniment.