Wash the amaranth leaves thoroughly and cut off the ends .

Chop the greens and the tender part of the stems. Keep it aside.

Heat the oil in a heavy bottomed pan and the mustard seeds. Once it starts to splutter add in the urad dal. LEt the dal turn golden brown.

Now add in the turmeric powder, asafetida, curry leaves and dried red chillies and saute for 3-4 seconds ( make sure not to burns the spices)

Add the chopped potatoes and give it a quick stir to mix. Sprinkle little water then cover and cook over low heat for

6-7 minutes and without cover for upto 5 minutes.

Let the potatoes cook to almost tender and start crisping.

Now add in the chopped amaranth leaves to the pan with the potatoes.

Give it a quick stir and let it cook over medium heat for 3-5 minutes. Sprinkle some water and if the mix is too dry, don't add too much.