Thoroughly clean the Amaranth leaves, discard any tough stems, and finely chop them. Set aside.
2
In a small mixer grinder, combine the Grated fresh coconut, roughly chopped Shallots, roughly chopped Garlic, roughly chopped Green chili, Turmeric powder, and Cumin seeds. Grind to a coarse mixture without adding water. Set aside.
3
Heat Coconut oil in a large pan or kadai over medium heat.
