Wash the amaranth leaves thoroughly under running water and drain.

Chop the leaves along with the tender stems and set aside.

In a pressure cooker, combine the chopped amaranth leaves, moong sprouts, a pinch of salt, and 3 tablespoons of water.

Pressure cook for 3-4 whistles, then turn off the heat.

Release the pressure immediately to prevent discoloration of the leaves.

Heat oil in a sauté pan over medium heat.

Add mustard seeds and asafoetida (hing) to the hot oil and allow them to crackle.

Add chopped garlic and onions, and sauté until the onions turn translucent.

Stir in red chili powder, turmeric powder, jaggery, and the steamed amaranth leaves and moong sprouts.

Stir the mixture for about 2 minutes, ensuring all ingredients are well combined.

Check the salt and spices, and adjust to taste.

Once the bhaji is done, turn off the heat and transfer to a serving bowl.

Serve hot as a side dish.