Chop lal shak roughly, removing the root parts from the ends of the stems. Avoid including the thick stems when chopping. While preparing it for cooking, focus on chopping the leafy parts of the lal shak. As you chop, place the chopped lal shak in a strainer.

After chopping, rinse the shak under running water thoroughly to remove all dirt. Set the strainer aside and let the excess water drain from the shak.

Heat mustard oil in a deep frying pan/kadai, and temper with dry red chilli.

Next, add the chopped lal shak, green chillies, turmeric powder, and salt. Mix, cover, and cook over medium heat until the natural juices that are released during the cooking evaporate completely. This may take 10-12 minutes. Be sure to stir occasionally to prevent the mixture from sticking to the bottom of the pan.

Add the grated coconut, mix, and cook for 2-3 minutes. Remove from the heat and transfer to a bowl.

Serve hot with steamed rice, enjoy!