Clean, wash, and roughly chop the amaranth leaves.

Dry roast the sesame seeds on medium heat, powder them using a mixer grinder, and set aside.

Heat oil in a heavy-bottomed pan.

Add mustard seeds, cumin seeds, and urad dal, and let them crackle.

Add dried red chillies and curry leaves, and let them splutter.

Roughly pound the garlic cloves and green chillies using a pestle and mortar, and add them to the pan.

Saute for a minute until the garlic turns light brown.

Add the turmeric powder and chopped amaranth greens and mix well.

Wait for the greens to wilt.

Season with salt and let the greens completely dry out (about 5 minutes).

Turn off the heat, sprinkle the sesame powder on top, and mix well.

Serve hot with Phulka/Steamed Rice, Palak Pappu, and Avakaya Pickle.