1. Cut away the roots of the stems and discard the leaves.
2. Cut the stems into 3 cm long pieces. Wash well.
3. Peel the jack fruit seeds and cut into quarters.
4. Cook the stems and seeds with 1-1 � cup water till soft.
5. Meanwhile, heat 2 tsp of oil and roast red chillies, coriander and dal.
6. Grind them with coconut and tamarind to a slightly coarse, thick paste.
7. Add salt and ground paste to the cooked vegetables.
8. This is thick semi solid dish. Do not add much water. Simmer for 2-3 minutes.
9. Heat remaining oil. Add mustard.
10. When it splutters, remove from fire and add to the sukke.
11. Serve as an accompaniment to a rice based meal.

Note:

• Thick fleshy stems of amarantha greens are used in this recipe.
• This is called �Keerai thandu� in Tamil and �harive soppina dantu� in kannada.
• These stems are chewed and the fiber is discarded like drum sticks.

Serves: 3 to 5