South Indian Red Amaranth With Onions And Garlic

• 1 large onion, quartered
• 15 cloves garlic
• 3 tablespoons vegetable oil
• 5 cups chopped red amaranth leaves, with their stems
• 2 pods green tamarind
• 5 teaspoons red chile powder, or to taste
• 1/2 teaspoon ground turmeric
• 1/2 cup water
• 1 teaspoon butter
• Seasoning:
• 1 tablespoon vegetable oil
• 2 red chile peppers, halved, or more to taste
• 2 sprigs fresh curry leaves
• 2 cloves garlic, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon skinned split black lentils (urad dal)

1. Place onion and garlic in a food processor; pulse into a coarse paste.
2. Heat 3 tablespoons oil in a nonstick skillet over medium heat. Add chopped leaves and stems and onion paste; stir to combine, about 1 minute. Stir in tamarind pods, chile powder, and turmeric. Pour in water and bring to a simmer, 3 to 5 minutes. Cook until water evaporates, 5 to 10 minutes. Stir in butter.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Cook and stir until seeds pop and mixture is fragrant, 3 to 5 minutes. Fold into amaranth mixture to serve.

onion, garlic, vegetable oil, red amaranth, tamarind, red chile powder, ground turmeric, water, butter, seasoning, vegetable oil, red chile peppers, curry, garlic, mustard seeds, black lentils

Taken from www.allrecipes.com/recipe/246071/south-indian-red-amaranth-with-onions-and-garlic/ (may not work)