Heat the oil in a wok/kadai and add the mustard seeds. When they stop spluttering, add the fenugreek seeds and black gram dal and fry on a low heat till golden.

Add the asafoetida and then the chopped onions and fry till the onions turn translucent. Now add the ginger & garlic paste and fry till the raw smell vanishes.

Add the chopped tomatoes and fry until they turn mushy. You can sprinkle some salt to speed up this process.

Next, add the spice powders and fry them on a very low heat for a few seconds. Then add the chopped greens and fry until they wither (wilt). They will let out a little water but that's okay. Do not fry to a point where they stick to the base of the pan.

Finally add the cooked rice and give everything a good mix. The moisture in the greens will enhance the flavour of the rice. Sprinkle some salt to taste and cover the pan for half a minute

Serve piping hot with raitha or yogurt or any accompaniment of your choice