Wash the greens thoroughly. Soak the greens in salt water for 10 min. Drain and separate the leaves and tender stems and chop them to medium size.

Note: The greens wilt a lot while cooking so a medium to big size kadai is needed to cook the greens.

Heat oil in a kadai, add the mustard seeds and when they start to splutter add the red chili and immediately add the chopped greens, salt and the crushed garlic and stir fry for a few seconds on medium heat. Cover and cook on low heat for about 10 min or until the greens are cooked giving it a stir occasionally. There is no need to add water as the greens will leech water once the salt is added. Remove from heat and set aside.

Garnish with grated coconut(optional)

Note: I like to remove the cooked greens before it dries out completely in the kadai.

In a large serving bowl mix the cooked rice with the soppina pallya, adjust the salt and serve warm or at room temperature. You can also serve the soppina pallya as it is with plain rice and curds or with chapatti.

Here I have paired it with onion raita and carrot and peanut salad.

Variations: You can substitute harve soppu with dhantina soppu, chilkarve soppu or palak

Note: The crushed garlic is not sautéed in oil but is gently cooked along with the greens to infuse the greens with the garlic aroma