Kempu Harive Soppina Palle / Laal saag ki Sabzi

INGREDIENTS

AMARANTH LEAVES

1 bunch red amaranth leaves
1 large onion
1 green chilli or red chilli
2 -3 tbsp grated coconut
Hing or crushed garlic  (DO NOT USE BOTH AT A TIME!)
salt to taste

For tempering
2tsp oil
1/2 tsp mustard/ rayee
1 tsp chana dal
1 tsp udad dal

METHOD

•   Heat oil in a pan.
• Add mustard .
• When it splutters, add udad dal and chana dal.
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• When they are slightly turning golden, add green chilli followed by onions. 
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• When the onions turn pink, add the chopped red leaves
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• Mix well. Add salt and again mix well. 
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• Cover the vessel with a lid and cook on slow fire.
• Add some water on the lid for faster cooking.
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• When the  leaves turn soft ,add grated coconut and mix well.
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Add only a small quantity of salt in the  beginning to help the leaves leave their moisture. When the leaves reduce in quantity add salt according to your taste.

• Add a liitle water over the lid to aid faster cooking.
• Do not add water to the leaves. 
• If it feels very dry you can sprinkle some water.