In Konkani they are known as "Bhajji" and in Kannada as "Dhantin soppu".
I have used the red amaranths as they taste great in this curry.Here is a lovely lip smacking hot n sour side-dish which my mom often makes. Its easy to make and goes well with steaming white rice.
Amranthas (red) - 1/2 kg/ 500 gms
Coconut - 1/2 grated or 1 cup coconut milk
Dry red chillies - 8 to 20 ( depending on your palate)
tamarind - 1 medium piece or 2 tsp of pulp
Oil - 1tsp
Garlic - 8 cloves - crushed lightly along with skin
Roast the red chillies. Grind them along with coconut, tamarind and 1 cup water to form a smooth paste.
If you are using coconut milk you could use it directly and use red chilli paste and tamarind paste.
Now take a heavy bottomed pan, add the ground paste, 1 cup water and the chopped leaves and bring to boil till the leaves are boiled.
Now keep a seasoning pan on the other stove, add the oil and fry the crushed garlic till golden.
Now pour over the boiling curry.
Serve hot with steaming white rice.