First, lets get the spice powder ready for the stir-fry. Take a small chutney grinding jar and add in the garlic. No need to peel the garlic. The garlic peel adds a nice texture and flavour to this recipe. Use about 5 cloves of garlic. If you are using Indian country garlic which are very small in size, you may need to use a little bit extra. To the jar, add in the dried red chillies. I have just added two. If you want a fiery stir-fry, you can always add more. But two is good for me and my family. Add in about 1/4 cup of roasted peanuts. These are roasted peanuts with the skin removed. Add in the salt. Grind this in the mixie using pulse mode. Pulse several times and stop when the powder is coarse. Its important that the powder is ground to a coarse texture. The coarse peanuts adds a nice texture to the stir fry. Once the powder is ready, set aside.

Now, we shall make the stir fry.

Heat ground nut oil in a pan. Once the oil is hot, add in the chana dal and the urad dal. Saute on a low flame for a minute so the lentils get roasted well. Add in the mustard seeds, cumin seeds, a couple of dried red chillies and the curry leaves. Saute for a few seconds. Let the mustard seeds crackle and the curry leaves crisp up. Add in a pinch of asafoetida and the turmeric powder. Saute for a few seconds. Add in the sliced onions. Saute for 3-4 minutes till the onions are soft.

Add in the chopped greens. Mix well to combine. No need to add any water for the greens to cook. The moisture from the greens will be enough. Adding water will make the greens soggy. So do not add any water. Cover the pan with a lid and cook the greens for 3-4 minutes till the greens are completely wilted and soft.

Once the greens are cooked, add in the spice powder. After adding the spice powder, mix everything well to combine. Cook for just a minute for the flavours to penetrate onto the greens. Our red Amaranthus stir-fry, simple yet delicious Thota Kura vepudu is ready.