Wash and chop both leaf and stem. In a heated kadai add little oil, jeera and mustard. Once they crackle add leaves, turmeric powder and salt. Saute for about 5 to 7 minutes in medium flame. Finally add a little grated coconut and one chilli. Mix well and it taste similar to red amaranths. The stem I have added a little oil and jeera. Once jeera splutter add chopped stem little salt and cook till it becomes tender. I have finally added a little lemon juice and served as salad.
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