Wash thoroughly and stem the spinach leaves. Heat the oil in a large skillet over high heat. When it is very hot add the mustard seeds. Cover quickly because seeds will probably start popping all over the place. When the splattering begins to subside, add the chili pods and fry until they turn several shades darker. Add garlic and fry for 15 seconds. Put in the spinach leaves and fry, turning them often and quickly until they begin to wilt and look moist. Continue cooking until most of the moisture evaporates and the leaves are glazed (3-4 minutes). Stir in salt.