Retain the stem of one spring onion and chop it finely.
Heat oil in a kadai. Add cumin seeds.
When the seeds splutter, add the spring onions.
Fry the onions on a medium flame till golden.
Add salt and turmeric powder and saute for 2 mins.
Add prawns, red chilli powder and mix well.
Add the chopped greens and mix well.
Cook on a low flame, mixing at regular intervals till the prawns are done.
Garnish with coriander leaves.
Serve hot as a snack.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.