Soak tamarind in half cup of warm water for 15 minutes and extract thick juice from discarding the residue. In a cooking vessel add chopped leaves, stem, onion, turmeric powder and some water. When it is cooking include tamarind water too.
Let the veggies cook till soft. Rinse the pigeon pea lentils and pressure cook it adding required water until mushy. Assemble the spices for masala.
Next, in a pan add oil, red chillies, chickpea lentils and black gram lentils. Saute for a minute and then include coriander, cumin, fenugreek seeds and curry leaves. Saute till they get roasted well. Switch off once done.
In a mixer add coconut and the roasted spices from above step, grind it to coarse paste adding water as needed. Add this spice paste to cooked greens.
Next mash the pressure cooked pigeon pea lentils and add it to curry. Combine everything well.
Add required salt, adjust consistency by adding water and bring the curry to boil. Switch off once done.
Heat a seasoning pan with all the seasoning ingredients, as the mustard sizzle transfer it to curry. Malabar spinach curry is ready to serve with hot steamed rice.
