Konkani Bhaji (Amaranth Leaves) Upkari

Most of our weekend meals are special delicacies, loaded with calories.... high carbs, something cheesy, oily, fried. On Mondays, we crave for something simple, less spicy home cooked desi food. Such days, we like to relish good old Konkani food - Dal Rice, Upkari, Papad and Lonche (Achar). Upkari is a simple veggie stir fry with a coconut flavor.

Ingredients:
Amaranth Leaves/Rajgira/BhaJi - a bunch
Shredded Coconut (fresh or frozen) - about 1/2 cup
Mustard Seeds/Sasam - 1/2 tsp
Asafetida/Hing - 1/4 tsp
Dry Red Chilies/Tamdi Mirsang - 2
Green Chilies/Tarni Mirsang - 2 (optional)
Jaggery/Gul/Gud - about 2 tsp
Salt
Oil

How to cook Konkani Bhaji Upkari:

Amaranth leaves are both green and red in color. In Marathi, these greens are called as Rajgira Bhaji. Red Amaranth leaves are also known as Lal Math in Marathi. In Konkani, the green Amaranth leaves are called as Dhavi Bhaji and red as Tambdi Bhaji. And in Kannada, these are known as Harive Soppu. You can cook this upkari with both green and red Amaranth leaves.
Separate the amaranth leaves and tender stems. Wash them well and drain the water. Use a colander or a salad spinner to remove excess water.
Finely chop the leaves and tender stems. Slit the green chilies lengthwise.
Heat 1 - 2 tsp oil in a pan. Add mustard seeds, red chilies and asafetida. When mustard seeds pop, add chopped leaves and stems. Saute for few seconds and add about 1/2 cup water. Cook it covered until the leaves wilt. Add green chilies, coconut, salt to taste and jaggery. Cook it covered until the stems are cooked. Cook it longer if you like dry Upkari.
If jaggery is not available, you can use molasses or brown sugar. Add more or less jaggery to suit your taste. Green chillies add slight heat to the upkari, its optional.