Red Spinach/Amaranth - 1 bunch
Red chillies - 3 or 4 (according to taste)
Tamarind - a small piece
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Separate the leaves only and wash them. Fry these leaves in a tsp of oil and keep aside. Fry red chillies also and keep aside. Grind the leaves and chillies along with all the other ingredients. Do not add water. Heat oil in a kadai and add mustard. Once the mustard splutters add the ground paste and fry for a few minutes and remove from fire.
This tastes good with plain rice and stays good for a week.