1. Chop greens with stalks, sprinkle 1 tsp. salt.
2. Toss and keep aside for 15-20 minutes.
3. Now gently rub down greens with palm.
4. The greens would have reduced substantially in volume.
5. Now add plenty of water, drain and wash out.
6. Press out excess liquid, keep aside.
7. Heat oil, add seeds, asafetida, allow to splutter.
8. Add greens, all other ingredients, except more salt.
9. Mix well, cover, cook for 3-4 minutes
10. Sprinkle wheatflour and mix.
11. Cook on high till all excess fluid is absorbed.
12. Add more salt if required, mix, take off fire.
13. Serve hot with chappatis or roti or puri.

Making time: 15 minutes (excluding softening time)
Makes: 2 servings
Shelflife: 1 day