Heat 1 tablespoon of the oil. Add wadi and stir fry for 2 minutes. Add 2 cups water and bring to a boil. Boil for 5 minutes.
Drain and chop the mangodi into smaller pieces.
Set aside and reserve for later.
Bring a pot of water to a boil. Add spinach and boil for 1/2 minute, until the leaves wilt. Drain and transfer to food processor.
In a food processor, puree the spinach with the tomato. Add 1 cup water and puree until smooth.
In a large skillet or wok, heat remaining oil. Add cumin seed until they splutter and start to turn golden. Add ginger garlic paste and onion. Cook for a few minutes, until lightly browned.
Add spinach puree, garam masala, chile powder, turmeric and salt. Boil on high for 5 minutes
Add boiled mangodi/wadi and cook for 1 more minute.
Serve with roti or paratha.