Wash, pat dry and separate the leaves of the Malabar spinach heads.
Cute the shoots into 1 inch long pieces and the leaves into thin strips. Set aside
Soak the tamarind in 1 cup of warm water and extract the paste by crushing and squeezing the pulp. Strain the juice and set aside
Into a spice blender, add the coconut, the chillies, the coriander, cucmin, curryleaves, salt, turmeric, and the tamarind extract. blend to a smooth paste with half a cup of water. Once blended adjust to a pourble consistency with water and set aside.
Into a wok add the coconut oil followed by the mustard seeds. When the seeds crackle add the curry leaves and the red chillies. Let them roast for a minute.
Now add the chopped shoots and leaves of the spinach.
Saute for a couple of minutes till they wilt.
Now add the prepared masala blend and mix well.
Cover the wok with a lid and let this mixture simmer for 5. Check if water is needed. If so add a little at a time and mix well.
Check the seasoning and let it cook till the shoots are cooked through.
The curry is now ready to serve with a hot scoop of rice.
The use of water in this recipe varies depending on the coconut and the water content of the spinach itself. So use as per need.