Ingredients:

• 2 bunches – amaranth greens, cleaned, plucked
• 1 tsp – Red Chilli powder
• 1/2 tsp – Coriander seeds (dhania) powder
• 3-4 pinches – Turmeric powder
• 2 pinches – Asafoetida
• Salt to taste
• 1/4 tsp each – cumin and Mustard Seeds
• 2 pieces – tamarind, finely chopped (or 1/4 tsp paste)
• 1 tbsp – oil

Method:

1. Chop amaranth leaves finely, wash in plenty of water. Put in colander, keep aside for 5 minutes to drain.
2. Heat oil in heavy pan, add seeds allow to splutter.
3. Add asafoetida, turmeric, and immediately, the chopped leaves.
4. Stir a little, sprinkle with all the dry masalas, salt, and tamarind.
5. Do not stir, cover and simmer for 5 minutes.
6. Remove lid, stir till spices are well mixed. Allow to simmer till all the liquid evaporates.
7. Serve hot or reheat when required.
8. Serve with roti, phulka, puri, etc.

Recipe courtesy of Sify Bawarchi