Soak the amaranth leaves, wash well.
Remove the thick stems and separate the leaves. You can keep the small and thin stems. Chop them coarsely and set aside.
Heat coconut oil in a large saucepan, splutter the mustard seeds.
Fry the green chillies and curry leaves briefly.
Add the chopped leaves, turmeric and red chilli powders and give it a good mix. Sprinkle the salt, close the lid and cook on low flame stirring occasionally.
You will start seeing the leaves shrink. Cook till almost done. If you feel there is liquid in the pan, cook on open lid.
Add the coconut and cook for a further five minutes. Switch off.
Serve hot with rice and gravy.