Heat oil in a medium saucepan on medium heat. When hot, add oil, mustard & Cumin seeds, dry red chili and cook till the seeds start to splutter. Add the curry leaves, garlic and cook for 1 minute. Add onions, green chilies and cook until onions start to turn translucent, about 3~4 minutes. Stir in chopped amaranth greens, cover and cook until they wilt and cooked through, about 4~5 minutes.