Ingredients:

1 kg chaulai / amaranth greens
¾ kg onions, sliced
1½ – 2 tbsp garlic sliced
10-12 thick green chillies, cut into 3-4 pieces
½ tsp turmeric
4-5 medium tomatoes
100 g oil
Salt

Method:

* Wash chaulai thoroughly and drain. Remove thick stalks and use only fine stems and leaves. Heat oil in a large open deep pan, when smoking hot add garlic slivers and turmeric.
* After a minute add onions and fry till they are soft and transparent. Add chaulai and mix with onions, simmer for 5 minutes and then add green chillies, mix and add quartered tomatoes and a little salt as the chaulai itself is salty.
* Mix, and let it cook uncovered on medium to low heat for approximately 20 minutes, if there is water left in the bhaji increase heat.
* Cover and lower heat if bhaji does not seem to be cooked after 20 minutes.

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