Vegetable made from amaranth leaves

On my recent trip to Rajasthan we travelled from Udaipur to Kumbhalgadh and we saw fields fully green and beautiful with corn growing everywhere.  In between were patches of dark red fields, curious as I am about nature I enquired with the driver what that was. He explained that the seeds were used in fast (vrat),  laddoos are made and so and so. I realised it was the amaranth. Was excited about making the vegetable once I was back and saw fresh amaranth with my regular vendor. Here goes the recipe and the picture of the plant.

Ingredients

2 bunches of fresh amaranth stocks removed washed and chopped finely
3 onions finely chopped
6 cloves of garlic crushed 
4 green chillies chopped
1/2 cup freshly scraped coconut 
Salt to taste
A squeeze of lime 

Method

In a pan take some coconut oil, add mustard let it splutter, add turmeric powder and asafoetida, 
add the chillies, saute a bit, add the garlic let it turn light brown, add the onion, let it turn golden brown, add the amaranth and now add salt to taste and cook covered until nearly cooked, add 3/4 of the coconut, cover and let it cook completely, let the vegetable be juicy enough, add the lemon juice, give it a stir and serve garnished with the rest of the coconut. The sweet nutty taste of the raw coconut garnish elevates the taste of the dish.