Wash the amaranth leaves well and chop them roughly.

Heat oil in a non-stick pan. Add cumin seeds, garlic paste, curry leaves, green chillies, asafoetida and saute for a minute.

Then add onion and saute until onion becomes transparent. Add turmeric, red chili powder, coriander powder and mix.

Then add the tomatoes and saute for a minute or until the tomatoes are soft.

Then add the chopped amaranth leaves and mix well. Cover and cook for 7-8 minutes or until the moisture evaporates completely.

Serve hot with rice or chapati.