2 onions sliced length wise
2-3 green chillies slit length wise
1-1 ½ inch ginger grated
1-2 Tablespoon of kadale hittu (besan)
1-3 Pods of garlic finely chopped.
Pinch of garam masala
Salt to taste
Heat a tablespoon of ghee in a wok.
Add in jeera when the jeera spurts, add in onion and garlic roast until they are translucent or even brown.
Now add in the ginger, slit green chillies and garam masala. sauté for a minute
Add in the sabbasige soppu and enough water to submerge the leaves.
Close and cook on a small flame for 10 -15mnts.
Now sprinkle the kadale hittu to achieve required thickness. Goes well with rotis and puris.