Potol Chingri (Pointed Gourd with Prawn)

Ingredients:

• 500 grams potol
• 300 grams prawn
• 2 medium size potatoes 
• 2 medium size onions (chopped)
• 1 medium size tomato (slices)
• 2-3 green chilies (finely chopped)
• 1 tbsp. ginger paste
• 1/4 + 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 - 1 tsp. sugar (depends on taste)
• Salt to taste
• 2 + 6 tbsp. mustard oil   
• 2 tsp. ghee
• 1/4 tsp. garam masala powder
• 1 cup water
• A few coriander leaves (for garnish)

To temper:

• 2 bay leaves
• 1/4 tsp. cumin seeds

Making Procedure:

Peel the potatoes and divide each potato in 6 cubes. Peel the potol and cut into 2-3 pieces (round shape). Then wash them separately and keep aside.

Remove shell and devein the prawns and then wash well. Marinate with a little salt & 1/4 tsp. turmeric powder and keep aside for 5 minutes.

Heat 2 tbsp. oil in a pan. Add the marinated prawn into it and fry them for 2-3 minutes on low to medium heat.

Pour 6 tbsp. oil in a kadai and let it smoke. Then reduce the heat, add potato cubes and fry till golden brown color. Remove from kadai and add potol in the same oil. Fry till the edges turn light brown colour. Then separate from oil and keep aside.  

Now temper the oil with bay leaves and cumin seeds. When the seeds crackle add onion and fry till the edges turn into golden brown colour. Add tomato slices and fry till mushy.

Then add ginger paste, green chilies, cumin-coriander powder, turmeric powder, salt and sugar. Fry it for 2 minutes on low heat. Add fried prawn and 50 ml water, stir it for 2 minutes on low medium flame. 

After that add fried potatoes, potol and water. Mix well and cook it covered for 10-15 minutes or the vegetables are completely done.

Add ghee and garam masala powder. Cook it for a minute and turn off the heat.

Garnish with few chopped coriander leaves and serve with plain hot rice.