Trim the leaves of the amaranth leaves keep the tender part of the stem and discard when it starts to toughen.
Wash the leaves several times to remove any dirt sticking to the leaves. Chop them finely and keep it ready.
Heat a pan to medium flame, add oil and once hot add in the mustard seeds. Allow it to sputter and next add the urad dal, let it brown a little and then add the cumin seeds.
Next add in the finely sliced garlic and saute for a minute or two.
Next add the finely chopped onions and saute it until the onions have gone soft.
Add in the chopped red amaranth leaves. Mix it in.
In a few minutes the leaves will shrink in volume, add salt to taste.
Finally add the shredded coconut, mix it in and turn off the flame.