Amaranthus- Aloo with Mustard and Posto

As a child, I have eaten more than my fair share of Amaranthus. Both my grandmothers made Keerai Mashiyal a few times a week, and that's what I had whenever we visited them during the summer vacations. Once I got married and moved out, the leaf too moved out of my life. A change encounter with the green when I was with a friend got me to try it out, and I rather liked the chauli-baigan subji she gave me the recipe of.
Which is why, when I saw the recipe for Morisa Xaakor Tharir /Daatha’r Sorsori, an Assamese dish, I knew I wanted to try it out. The only problem is that the bunch I picked up didn't have enough stems, so I decided to substitute it with the leaves itself. And it tasted divine with steamed rice.
If this is any indication, I think I am going to love Assamese cuisine.

1 bunch amaranthus/ chauli leaves 1 tbsp Mustard Paste (made by grinding pre-soaked mustard seeds with green chilli, garlic and ginger)
1 tbsp khus khus soaked for about 15 minutes
4-5 baby potatoes
2 tbsp Mustard Oil
Turmeric - 1 tsp
3 Green Chillies 
Ginger Garlic Paste - 1 tbsp
Paste of 1 Onion


Method:
Heat mustard oil in a pan and then fry the potatoes for about 4 minutes. Add the Amaranth and fry for an additional 3 minutes. Keep aside
In the same oil fry the onion paste and ginger-garlic paste with turmeric and once the raw flavor is gone add the mustard paste and poppy seeds paste. Fry for 2-3 minutes
Add the potatoes and greens, turmeric, chillies, water and salt
Allow the gravy to boil and once it reaches the boiling temperature, simmer and cook till the potatoes are cooked.
Serve hot with steamed rice. Tastes even better the next day.