There always used to be five to six types of spinach around my place, though I always end up buying palak, methi. I, got intrigued with puntikura, after an taste of gongura chutney at my mother's place. So, when I asked an fellow lady, who, I chanced upon picking these, she told me that they used to add in gosht prepartions.
So, I happily picked these and left home. With my 'The Essential Andhra Cookbook' handy, I zeroed over an recipe called Chigoor ka salan. Though these were made of tamarind leaves, this recipe also suggested any addition of spinach. So, I nailed it replacing tamarind with gongura. This curry had an high sour quotient along with balanced spice and salt. This was completely unique, and we did enjoy this as an family. Do try and let us know.