Chaulai ka Saag

Amaranth greens — fresh chaulai (red or green amaranth leaves) wilted in a little mustard oil or ghee with garlic, dried red chilli, and a pinch of turmeric until the leaves collapse and release their natural moisture. Eaten as the daily green alongside dal and rice. The leaves are naturally mild with a slight earthiness; the mountain-grown variety is believed to be more nutritious than plains amaranth.