1tbsgreen garlic choppedor use 2 tsp regular garlic
2-3Thai Green chilliessliced length wise ( keep seeds in for more heat, else remove the seeds)
2Anaheim peppers cut into roundels
1/2tspturmeric
1/2tspcumin seeds
2tspoil
1/2tspchili flakesoptional
salt to taste
Instructions
Heat the oil, add in cumin and wait for it to crackle.
Add in the onions and garlic and saute until translucent.
Add in the tomatoes, peppers, green chillies, turmeric and sautee until slightly cooked.
Now add in the amaranth leaves, salt and stir to combine and cook until completely wilted and the moisture dries up.
Sprinkle the chili flakes if using, mix in and serve.
Recipe Notes
It is recommended to not heat the Amaranth leaves once cooked. So if you want to eat it hot cook it just before serving. they do taste great cold as well.