This is a side dish of Lauki (bottlegourd) cooked with prawns and some kura karam podi to make it a little spicy. For the vegetarian version, prawns may be omitted. As Kura karam podi is not easily available everywhere, sambar powder or any idli podi can be used. Good to have with chapattis or any Indian bread.
- 1 small lauki (bottle gourd), cut into small pieces
- 1/2 cup prawns
- 2 tbsp. oil
- 1 tsp. mustard seeds
- pinch of asafoetida
- 1 sprig curry leaves
- 1 tsp. urad dal (split black gram)
- 1 tsp. garlic, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. kura karam podi / Sambar powder
- 1 tbsp. lemon juice
Heat oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves and urad dal. Saute for a few seconds till the dal changes colour.
Add the prawns and the garlic. Fry till the prawns turns pink in colour. Then add the lauki, salt and turmeric powder and cook, covered on a low flame.
Sprinkle water and stir at intervals. When done, add the kura karam podi and the lime juice. Give it a mix and switch off the flame. Serve as a side dish with chapatti / parathas.