Tambdi Bhaji

Red amaranthus leaves have flooded the market this season, and after moving past the veggies for a couple of weeks, I finally gave in to temptation and bought a big bunch today. A quick search of available recipes gave me the idea for what I could make, and I sort of winged my way after that.
Really loved it, but with mustard oil and garlic, what is not to like?

1 big bunch red amaranth leaves
4 large garlic cloves
1 medium onion, chopped
1/3 cup grated coconut
1 green chilli
1/2 tsp haldi powder
2 tbsp mustard oil
water as required
salt as per taste

Method:
Pluck the amaranth leaves with the tender stems, rinse well, chop finely and keep aside.
Chop the onion, garlic and green chilli.
Heat the oil, add chopped onions, garlic and green chillis and saute till onions become transparent.
Add ¼ tsp turmeric powder and stir.
Add the amaranth leaves, stir, add salt and mix well.
Cover with a lid and let the amaranth leaves cook on a low flame. Keep checking at regular intervals to see if the water has dried up- if it has, add some water, and cover again.
After the amaranth leaves are softened and cooked (about 10 minutes), add ⅓ cup grated coconut, stir well, cover, and simmer on a low flame for 2 minutes
Switch off the flame, and evaporate the water, if any is left.
Add salt to taste and mix well. Serve with rotis or with dal-rice