Heat oil in a kadai on medium flame.

Add mustard seeds and allow them to splutter.

Add urad dal, hing, dry red chillies, and curry leaves.

Allow the curry leaves to crackle.

Add chopped garlic and onions; saute until onions turn translucent.

Add chopped spinach leaves and cook until wilted.

Stir in grated coconut and salt to taste; mix well.

Check the taste and adjust seasonings.

Turn off the heat.

Transfer to a serving bowl and serve warm.

Serve with steamed rice, dal, and cabbage palya for a complete meal.