Ingredients:

125 g – amaranth leaves (thotakura)
1 litre – rice ganji (turbid water drained from rice when it is being cooked directly on stove)
salt
10 – green chillies
2 – red chilli
8 – garlic cloves, (de-husked)
1/2 tbsp – oil
asafoetida, a pinch
1 & 1/2 tsp – thick tamarind paste
1/2 tsp – mustard seeds
1/4 tsp – jeera
10 – curry patta leaves
1/8 tsp – turmeric

Method:

1.Pick, wash and chop amaranth leaves.
2.Cook the leaves with green chillies, salt, turmeric and tamarind paste and just enough water in a cooker up to 3 whistles,
3.Remove from cooker and mash the greens roughly with a wooden laddle (it should not be a paste).
4.Add the preserved ganji to the cooker (with mashed greens) and let it boil for 2 to 3 min.
5.Meanwhile prepare tempering with mustard seeds, asafoetida, cumin, red chilli, crushed garlic cloves and curry leaves in a half a tablespoon of oil.
6.Pour this over the boiling green sauce like pulusu
7.Check salt and serve with hot plain rice.
8.Can be served with idli/dosa also.

Variation: You can add a tbsp of finely chopped onion while preparing tempering.