1 kg chaulai/amaranth greens
½ 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
Wash chanlai 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.