Next, wash them thoroughly with water and strain the excess water. Keep them aside.

Peel and chop the cloves of Garlic cloves. Slit the green chilis from the middle. Keep them aside.

Now, take a kadhai or a pan and add mustard oil.

Let the oil heat until it smokes a little. Keep the flame on medium.

Spread the oil through the kadhai or pan and then add the kaalo jeere or nigella seeds (or paanch phoron if using).

Stir them and then add the dried red chilis (break them from the middle).

Stir them nicely until fragrant and to this, add the chopped garlic.

Fry the garlic until they turn golden brown. Keep the flame on medium.

Now, add the finely chopped kalmi shak or water spinach into the kadhai or pan.

Stir everything together. Keep the flame on low.

Cover the kadhai and let the shak cook.

Stir occasionally so that they don’t stick at the bottom.

When the shak starts to release moisture, add salt to taste.

Combine all the ingredients and cover the kadhai again. Stir occasionally

When the shak is tender, remove the cover and add the slit green chilis.

Now, continue to stir. Keep the flame on medium.

Take a taste test.

Add salt if needed.

When the shak starts to dry, sprinkle the poppy seeds.

Keep on stirring until the shake is almost dry.

When done, turn off the flame and transfer the Kolmi Shak Bhaja into a serving bowl.

Garnish it by sprinkling a pinch or two of poppy seeds.