• 2 bunch - Malabar Spinach | Basale Soppu
• ½ cup - Pigeon peas/Toor dal | Togari bele
• 1 tsp – Turmeric | Haldi 
• 2 tbsp – Ghee  or oil
• ½ tsp – Mustard seeds
• 7 to 10 - Curry leaves
• 2 to 3 - garlic cloves (crashed)
• ¼ tsp – Asafoetida | hing
• 1 tsp - Jaggery powder 
• Salt – as per taste

• 1 cup – grated fresh Coconut
• 6 – Garlic cloves
• 1 tbsp. – Coriander seeds | Dhania
• 1 tsp – Cumin seeds | Jeera
• ½ tsp – Mustard seeds
• 6-7 – Red chilies (as per taste)
• 1 tbsp. – Tamarind paste 

1. Separate leaves and stems. Cut the stems into 3 inches long, wash and keep aside.
2. Take a water in big bowl and mix in salt. Immerse the leaves and keep aside for few minutes. This will kill and remove insects. Wash leaves couple of more times in regular water and keep aside in a colander/strainer to drain the water.
3. Wash Toor dal few times until water runs clear.
4. In a pressure cook add 2 cups of water, Toor dal, Basale stems, ½ tsp of Turmeric powder and ½ tsp of salt. 
5. Place the pressure cooker on stove and cook for about 3 whistles. Turn off the cooker and keep aside for pressure to be released.
6. Meanwhile, in a flat fry pan, dry roast all the dry ingredients of Masala. Let it cool down and then transfer it to a food processor.
7. Add tamarind paste, ½ tsp of Turmeric powder, and ½ cup of water and grind into smooth Masala paste.
8. Transfer the cooked dal and Basale stems into a saucepan or continue in the Pressure cooker if you prefer.
9. Put the saucepan on the stove and turn on the flame to medium-high.
10. Add the Masala paste and bring it to slow boil.
11. Cut Basale leaves and add to the boiling curry.
12. Cook for 3 to 4 minutes. The leaves will reduce and release more water. Now taste and add salt as needed. 
13. Add crushed jaggery as per taste. Cook until there is no more raw Masala smell or taste the curry to test. Once done, turn of the flame.
14. Heat the tempering pan, add oil or ghee (traditional coconut oil is used). Once oil is hot, add mustard, once it starts to sputter, add Asafoetida and crushed garlic. Let the garlic roast a bit, then add curry leaves. 
15. Pour the hot tempering over the curry. Cover the curry immediately and let it sit for few minutes for the aroma to blend-in.
16. Serve hot with rice. Mangalore red papad and mango pickle goes well on the side with Basale soppina saaru.

Jackfruit seeds in Malabar Spinach Curry

Ingredients:

• Boodh-kumabalakayi/Ash Gourd / white pumpkin - 1/2 kg/ 1 Lb
• Buttermilk - 2 to 3 cups
• Salt - to taste
• For masala
• Grated Coconut - 2 tbsp 
• Cumin/Jeera - 1/2 tsp
• Green chilies - 3 to 4 (or to taste)
• Coriander leaves  - a handful (washed and chopped)
• For seasoning:
• Oil - 1 tbsp
• Mustard/Sasive - 1/4 tsp
• Cumin/Jirige - 1/2 tsp
• Curry leaves - 5 to 6 leaves.
• Asafoetida / Hing - pinch

Method:

1. Remove the seeds and the skin of the Ash Gourd, cut it into inch and a half cubes
2. Transfer the washed Ash Gourd cubes into pressure cooker or steamer. 
3. Add a  cup of water and salt. Let it cook for one whistle and turn it off.
4. Meanwhile grind masala with bit of water (or buttermilk) into paste.
5. Once the pressure is released, add the ground masala to the cooked Ash Gourd and bring it to boil. 
6. Let it boil for 4 to 5 minutes than turn off the heat.
7. Whisk thick curds and water together or buttermilk. Add it to cooked Ash gourd and mix.
8. For seasoning: Heat oil, add mustard, cumin, red chilies and curry leaves; Once mustard start to splatter, pour the mixture over the curry. 
9. Garnish with fresh cut coriander/cilantro leaves,
10. Server warm with rice.

Variation:

• Small piece of ginger may be added while grinding the masala
• 1/2 tbsp soaked Bengal Gram - may be added while grinding the masala.

What you need:
Kokum (muragalu huli)- 1/2 cup (say 6 to 7 pieces)
Tomato - 1 diced (Optional)
Garlic cloves - 6 crushed *
* (Take each garlic clove at a time, place the side of the knife flat over the clove and hit it with your fist. The garlic gets crushed and the skin peels out easily)
Haldi (turmeric powder)- 1/2 tsp.
Roasted Geera(cumin) powder - 2 tsp.
Black pepper powder - 1/2 tsp.
Sarin Puddi/Rasam powder - 2 tbsp
Jaggary - size of an almond
Salt to taste
Coriander a small bunch
For seasoning: Ghee/oil - 2 tsp; Mustard seeds; Curry leaves; Hing.
In a sauce pan take little ghee/oil, add crushed garlic and saute for a minute (Optional: add diced tomato and let it cook for 3 minutes). Add 2 cups water and Kokum to it. Bring it boil.
At this point you will have dark Pinkish liquid. Add 3 more cups water, haldi, roasted geera powder, Sarin puddi/Rasam powder, black pepper powder, jaggary and salt. Bring it to boil. Add lots of chopped Cilantro (coriander) leaves .
For seasoning: in a metal small kadai add 2 spoons of ghee/oil and heat on low flame, add mustard seeds to it. Once the seeds starts to pop add curry leaves and Hing. Pour the whole season into the Sar/Rasam and cover the Sar immediately so that the flavor and aroma is locked in. :)
Serve hot with Rice.

Mustard - 2 tbsp
Cumin seeds - 1 cup
Coriander seeds - 2 cups
Fenugreek seeds - 2 tsp
Black Pepper - 1 tsp
Asafetida - 1 tsp
Curry Leaves - 1/2 cup
Urad Dhal - 1 1/2 cup
Whole Red chili - 3 cups
Cinnamon - 2 stick
Turmeric - 2 tsp

Dry roast all the ingredients separately. Grind all together in a food processor to powder. Transfer in to wide bowl or a plate allow the powder to cool down before storing in air tight container.

This is my mom's recipe.