Wash the leaves well under running water and drain. Chop them along with the tender stems. Keep aside.
Heat mustard oil in a pan & fry the prawns for a minute. Keep aside.
Temper the same oil with panch phoron, bay leaves, red chilli & green chilli. Saute for a few seconds.
Then add the chopped veggies,
Followed by ginger & all the dry spices (except salt). Saute till light brown.
Add the greens & salt. Mix well and cook, covered till half done.
Add the fried prawns & cook till done & all the moisture has evaporated.
Add the mustard paste mustard oil.
Give it a stir and switch off the flame.
Serve with hot steamed rice for a comfort Bong meal.
