This may not sound especially inviting, but in a pinch one might want to try it. The Hindus make curries from many things that we would throw away. Turnip tops, beet tops, radish tops, the young and tender leaves of many jungle plants, also the leaves of many trees; all these are used in making excellent curries. Dandelion greens, spinach, Swiss chard, may all be used in the same way. Prepare the onion and curry powder in the usual way; then add the greens. It is a good plan to add a few potatoes to give body to the curry. Use very little water in cooking. Serve with puris or chupatties.