Ingredients

• 1 large onion, quartered
• 15 cloves garlic
• 3 tablespoons vegetable oil
• 5 cups chopped red amaranth leaves, with their stems
• 2 pods green tamarind
• 5 teaspoons red chile powder, or to taste
• 1/2 teaspoon ground turmeric
• 1/2 cup water
• 1 teaspoon butter
• Seasoning:
• 1 tablespoon vegetable oil
• 2 red chile peppers, halved, or more to taste
• 2 sprigs fresh curry leaves
• 2 cloves garlic, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon skinned split black lentils (urad dal)

Instructions

1. Place onion and garlic in a food processor; pulse into a coarse paste.
2. Heat 3 tablespoons oil in a nonstick skillet over medium heat. Add chopped leaves and stems and onion paste; stir to combine, about 1 minute. Stir in tamarind pods, chile powder, and turmeric. Pour in water and bring to a simmer, 3 to 5 minutes. Cook until water evaporates, 5 to 10 minutes. Stir in butter.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Cook and stir until seeds pop and mixture is fragrant, 3 to 5 minutes. Fold into amaranth mixture to serve.