This is typical Indian style dish which goes well with plain rasam, crab legs rasam or even with dhal curry. Adding yogurt gives this dish a slightly sourish taste and the spices brings out more flavours in the taste.
1 big bunch or red bayam/amaranth (washed thoroughly and cut into pieces including the stem)
5 cloves garlic (cut into two and remove skin)
1 medium size potato (cubed)
1 tbsp saffron/kunyit powder
salt to taste
Put all these ingredients into a pot, add 1 cup of water, cook and mash until really soft.
1 tsp coriander powder
1/2 tsp cumin powder
Mix and stir well.
1 onion (sliced)
1 tsp mustard seeds
2 sprigs curry leaves
4 dried chillies (broken)
Fry with 2 tbsp of oil and add into the pot. Off the heat and give a good stir.