In our kitchen garden when we grow pushani creeper we can make curry with its tender leave.In Bengal the tender stems are used to make curry.The seeds from the riped fruit dried in the sun and remove the kernal to use.Chinese eat the roasted seeds like we used to eat whole Peanut removing the outer pod.
the kumbalangai[m] white pumkin's leave also used like this.
Or mixed leaves sarkarai pushani,payaru,kumbalam sarkarai valli [sweet potato]leave may be used.

Pushani leaves cut 4 cups
coconut grated 1/2 cup
green gram cooked 1/4 cup
green chilli 1
jeera 1 tsp
Mustard seeds 1 tsp
urud dhal 1 tsp
red chilli 1 cut 3 pieces
oil
salt
turmaric

Take a kadai pore oil add mustard seeds when cracked add urud dhal.red chilli,when turned brown add slit green chilli
and cut leaves,turmaric, salt.Cook well.When we are washing the leave there may be water.If water required sprinkle some water.Grind coconut,jeera,add with the cooked leave along with cooked gram dhal.Mix well.Enjoy with rice roti etc.,

Variation:Omitting green and red chilli green gram dhal,Roast two table spoon rice,[raw or boiled] two teaspoon urud dhal,1 red chilli and asafoetida.Coursely grind and add with cooked leave.