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

How to Make Chawli Ki Sabzi (Spicy Amaranth Greens)

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