• Trim the laal shaag. Cut off about 1-2 inches of the roots and discard. Cut off any other parts of the stems that aren't tender. Chop the remaining stems into 1 inch pieces. Then coarsely chop up the leaves.
• Wash the laal shaag. Submerge the cut up laal shaag in water to allow dirt to settle at the bottom. Transfer the shaag to a colander and rinse several times to ensure it's dirt-free. Let drain.
• In a wide frying pan big enough to hold all the laal shaag, heat oil and add the onions and spices (salt, turmeric, red chili powder, and coriander powder).
• When the onions have softened, add the shrimp and let them start to turn pink.
• Now add the laal shaag and stir well. You can cook uncovered, or to speed things up, cover and let it cook through first and then cook uncovered until dry.
• Add green chilies. Keep stir frying uncovered until all the liquid has evaporated.

For the Tarka/Tempering:

• In a separate frying pan, heat oil and fry the sliced garlic until golden. Then pour the garlic oil over the laal shaag. Stir once more.
• Enjoy with white rice!