Wash the leaves thoroughly. Cut off the stems so that they are easy to handle and wash at least thrice to remove any dirt.
Then chop the leaves and stems. Wash and chop green chillies.
Put a heavy bottomed pan or wok on medium high heat and warm up the oil. I brought mustard oil to smoking, though that is not necessary.
Lower the heat and add all the seeds and chopped green chilies. As soon as the seeds are spluttering add the chopped greens. (If using ginger-garlic, this is the tine to sauté them before adding chopped leaves.) Stir quickly and toss well.
Add dry ground spices and salt. If you are looking for a kick of warming spices, add a pinch or two of garam masala. Cook on medium heat until the leaves turn a bight green. That’s it! The stems will be crunchy and the leaves wilted and bright.
Serve with dal, dahi, warm chapatis and even a salad of sliced daikon radish.