First nicely wash the greens without sand and cut it medium size if you putting it in cooker otherwise cut it real small.

Pressue cook the thur dhall and set aside.

Now grind the coconut, red chilli, jeera, little bit of urad dhall into fine paste like chutney.

Pressure cook/cook the greens in kadai with right water. When done add the cooked thur dhall and mix it finally the ground mixture. Add salt accordingly. Allow the whole thing to boil for while on low flame.

Now garnish with coriander seeds, urad dhal and khadi patta. Finally before serving add little coconut oil. This tastes well with any pickles varieties expecially Thokku.