Heat a little oil and fry mustard seeds, urad dal, cumin seeds.
When they start popping, add green chillies, curry leaves, asafoetida, ginger.
Fry for few minutes and then add turmeric, spinach.
When spinach is wilted, Add a cup of water, salt. Bring to boil.
In a separate bowl, take buttermilk, besan and mix well to remove any lumps.
Now add a ladle full of spinach-water mix into yogurt and mix very well. (This step helps in bringing up temperature of buttermilk and so it does not curdle much when heated).
Beat the mixture very well and add it slowly back into the boiling spinach-water.
Cook on a medium-low heat. Mix it occasionally to avoid any curdling.
Serve with rice and some spicy side dish.