Roast sesame seeds until golden brown. I use brown sesame seeds. Let them cool.
Meanwhile, pour oil into a pot. Heat to medium.
Add red chilies. Fry until golden brown.
Add mustard seeds. When they splutter, add cumin.
Fry till golden brown. Add onion and curry leaves. Cook until soft.
Add turmeric powder. Stir.
Add chopped Malabar spinach.
Stir and cook for 3-4 minutes.
Add salt, stir and close the lid to cook in steam. Stir occasionally. Sometimes you curry may become dry. In that case, add water. If it is little watery, Let it be.
Grind sesame seeds to the powder. Sesame seeds produce oil if you over grind. You do not need extra oil.
When leaves are soft, add sesame powder, coriander powder and chili powder optionally. Still well to remove any lumps.
Cook for 2 minutes. Let the water evaporate if there is any. Consistency should be semi-solid.
Turn off the stove when you think it is the right consistency.
Garnish with cilantro.
Eat with rice, roti or naan
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/sauteed-malabar-spinach-with-tahini/