Step 1: Prepare Ingredients

Cut and separate the leaves and stems of the Malabar spinach. Soak the dry prawns in boiling water for 5-6 minutes, then squeeze out the water. Smash 7-8 garlic flakes with their outer cover. Soak a small piece of tamarind in water to extract its juice.

Step 2: Sauté Garlic

Heat 2-3 tablespoons of oil (a mix of coconut and sunflower oil, or just sunflower oil) in a cooker pan. Add the smashed garlic and fry until it turns light brown.

Step 3: Add Spices and Spinach

Once the garlic is light brown, add 2-3 teaspoons of chili powder to the pan. Immediately add the cut Malabar spinach (leaves and stems).

Step 4: Add Prawns and Seasoning

Add the soaked and squeezed dry prawns to the pan. Mix all the ingredients well. Add salt to taste and mix again.

Step 5: Add Tamarind Juice

Pour in the extracted tamarind juice. Mix thoroughly to combine all the flavors.

Step 6: Pressure Cook

Close the cooker lid and cook on high flame until one whistle is achieved.

Step 7: Finish and Serve

Once the pressure is released, open the cooker. If there is any excess water, cook on a medium flame for a few minutes to dry it out to your preferred consistency. Serve the Malabar spinach and dry prawns fry hot with rice.

• If Malabar spinach is not available, regular spinach (palak) can be used as a substitute.

• Adjust chili powder quantity according to your spice preference.

• Can be made with regular spinach instead of Malabar spinach.