Wash and drain the mustard green leaves before chopping them into pieces.
Steam the leaves in pan with a few pinches of salt and cover over medium heat.
Uncover after 2 to 3 minutes and turn the leaves over.
Turn off the heat once the water dries up and the leaves are boiled. Keep aside.
Fry the onions and garlic in oil in a separate pan.
Stir fry the shrimps, turmeric, chili powder and the rest of the salt in the pan over low heat.
When the mix turns a little reddish, add the boiled leaves and green chili.
Continue to stir fry over low heat for another 5 to 6 minues.
Serve hot with white rice.