Mom's Spinach and Tomato and Tomato Curry

These recipes I've picked up from Mom are those that really bring that feeling of home to me no matter where I am. However, since these are from Mom, the instructions are somewhat vague, and all of it by "estimation" as she says. So try it out, and adjust the ingredients as you see fit. It may take a few tries, but use some common sense, and tailor it to your desire! If I'm able to get more specific directions, I will edit the post ASAP!
Mom's Spinach and Tomato:
Cooktime: Not very long.

Ingredients:
2-3 tbsp canola oil (please adjust if necessary)
pinch of cumin seeds
pinch of mustard seeds
few green chillies chopped-- the smallish, firm and ridiculously spicy ones. (how hot do you do it?)
1-2 cloves of garlic, minced
tomatoes, quartered
spinach, shredded
salt, to taste
few pinches tumeric powder
chili powder to taste

Directions:

• First heat oil in a medium to large-sized saucepan
• You'll know the oil is heated enough when you throw in a few cumin seeds and they splutter and pop and you're in great danger of getting hot oil splattered on you. It hurts. A lot. So don't be stupid and use the pot top as a shield. If the oil is ready, add a small pinch of cumin and mustard seeds
• Add green chillies, minced garlic and cut tomatoes to the oil seed mix
• Let cook until the tomatoes are half-cooked
• Add raw chopped spinach and cook until leaves are wilted and thoroughly cooked. Tomatoes should be fully cooked as well.
• Add salt, a pinch of turmeric powder and chili powder to taste.
• Keep stirring frequently throughout your cooking.

For Tomato Curry:

Follow the same procedure, but use tomatoes, onions and take out the spinach. You can add potatoes, or other complementary veggies to broaden this curry spectrum.