The lal & hara saag are called as Harive soppu or Dantina soppu in Kannada. They are called as Red & Green Amaranth Leaves in English.
Here in Karnataka, my mom prepares a pallya, adding coconut to the preparation. But my hubby's side in Bihar, they do not use coconut. Hence it is prepared plain & goes well with rotis.
Fresh Amaranth Leaves (red & green) - 1 bunch each, washed & finely chopped
Onion - 1 medium, cut lengthwise
Dry Red Chilli - 2-3, broken
Mustard Oil - 1 /2 tbsp
Turmeric Powder - 1/2 tsp
Salt to Taste
Red Chilli Powder - 1/4 tsp
Heat oil in wok or a deep bottomed vessel. Add the broken chilli & sliced onions & fry for a minute or two. Once the onions turn translucent, add the chopped leaves & stir. Now add the turmeric powder, red chilli powder & salt & mix well. Cover with alid & reduce the flame to low. Let the leaves cook in its own juice. No extra water needed. Keep stirring till done.
Serve hot with rotis, or Chaawal & dal.