INGREDIENTS Thalkudi leaves: 200 g Pumpkin: 50 g Brinjal: 50 g Tomato: 1 (optional) Garlic: 4-5 Mustard: 2-3 g Dry chilies: 2-3 Cooking oil: 1 tsp Salt to taste METHOD Fry garlic cloves till they turn reddish. Add mustard, chili and tomato and keep stirring. Add leaves of thalkudi, pumpkin, brinjal and salt. Boil on a slow flame covered with a lid till the contents soften. Serve with rice or chappati.