Step-by-Step Instructions

1. 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.

2. 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.

3. 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).

4. 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.

5. 5.Add Tamarind Juice

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

6. 6.Pressure Cook

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

7. 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.