Kovakka Chemmeen Ularthiyathu / Ivy gourd and Prawn Stirfry

Ingredients (Serves 5)

1. Kovakka / ivy gourd – 20 – 25, cut into rounds

Green chilies – 2, slit

Curry leaves – A few

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Kudam puli – 1 small soaked in 2 – 3 tbsp hot water

Thenga kothu / sliced coconut – 1/4 cup

Salt – To taste

2. Chemmeen / prawns – 1/2 – 3/4 cup, cleaned

3. Coconut oil – 1.5 tbsp

Garlic – 3 – 4 small, crushed

Shallots – 6 – 8, crushed

Curry leaves – A few

4. Chilly powder – 1/2 tsp

Crushed chilly flakes – 1/2 tsp

5. Salt – To taste

Curry leaves – A few

Method

1. Cover and cook ingredients numbered 1 in a cheena chatti / kadai over medium-low heat for about 5 – 7 minutes until kovakka / ivy gourd is half cooked. Add prawns and cook for 4 – 5 minutes until the water is almost evaporated. Switch off.

2. Heat coconut oil in another kadai over medium-high heat. Add crushed garlic, shallots, curry leaves and a pinch of salt. Saute until light golden. Add chilly powder and crushed chilly flakes. Mix well. Add cooked kovakkka and prawns. Mix well. Cook for a few minutes. Switch off. Serve with rice and other side-dishes.