Wash the amaranth spinach leaves very well and discard any flowers as much as possible.
Chop the leaves in small sized pieces. You can also chop the stems in small pieces as we use both leaves and stems in this recipe.
Transfer the chopped leaves (with the stems) to a large skillet or pan.
Add salt and cook in open pan for about 2 minutes until the leaves begin to wilt.
Cover the pan with lid and cook for about 4 to 5 minutes until the leaves are cooked and soft.
Once the leaves are cooked, open the pan, stir the contents and add garlic.
Stir fry the contents for another couple of minutes so any leftover water from the leaves will get evaporated.
Add oil and all spice powders, mix well and stir fry for another 2 minutes.
Finally add the coconut and stir fry for another couple of minutes in low heat until the coconut mixture is well blended with the leaf mixture.
If the grated coconut is fresh, you may coarsely grind the coconut in a food processor before adding to the pan. You may also add a couple of green chilies or red chilies & use cumin seeds instead of cumin powder which you can blend along with the coconut, if you wish.