Kovakka Unakka Chemmeen Ularthiyathu / Ivy gourd and dried prawn stir-fry

Ingredients (Serves 4)

1. Unakka chemmeen / dried prawns – 3/4 cup

2. Kovakka / tindora/ ivy gourd – 1/4 kg (Around 20 – 25), quartered or cut into thin rounds

Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Water – 2 tbsp

3. Coconut oil – 2 tbsp or as required

4. Mustard seeds – 1/2 tsp

5. Garlic – 2 small, crushed

Pearl onions – 8 – 10, thinly sliced or crushed

6. Crushed red chilies – 1/2 tsp or as required to taste

7. Turmeric powder – 1 pinch

8. Salt – To taste

Method

1. In a pan, combine tindora pieces, turmeric powder, chilly powder, salt and 2 tbsp water. Cover and cook for 8 – 12 minutes until done, stirring in between.

2. Heat coconut oil in a pan (I used the same pan) and splutter mustard seeds. Add crushed garlic, pearl onions, a pinch of salt and saute until light brown. Add crushed red chilies, a pinch of turmeric powder and saute for a few seconds. Add dried prawns, cooked tindora and mix well. Fry at medium-high heat for 6 – 8 minutes until slightly roasted, stirring in between. Switch off. Serve with rice and other side-dishes.