Heat oil in a kadhai (wok) over medium heat.

Add mustard seeds and let them splutter. Then, add cumin seeds and roast them well.

Add crushed garlic and saute.

Add chopped onion and saute until lightly browned (do not let it burn).

Add crushed green chillies and saute well.

Gradually add the cleaned chavli leaves (Green Amaranth), stirring after each addition to ensure they fit in the kadhai.

Add salt to taste and mix well. The bhaji will release water.

Add coarsely crushed roasted peanuts. Mix well. (Alternatively, you can add fresh coconut at this stage).

Cook on medium heat, stirring occasionally, until the water evaporates and the tender stems of the chavli are cooked. The bhaji should not be completely dry; a little moisture should remain.

Once done, the heat from the kadhai will continue to dry any remaining excess moisture.

Your Chavli Leaves Bhaji is ready to be served.