Ingredients:
1 big peechinga/ ridge gourd/ tharavirikka
300-400 gm prawns, cleaned
1 tbsp chilli powder
1 tsp turmeric powder
3/4 cup grated coconut
4-5 green chillies
1 tbsp ginger, finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
5 dry red chillies
2 sprig curry leaves
3-4 shallots, sliced
salt to taste
1 tbsp oil
Preparation:
- Peel and chop ridge gourd into small pieces.
- Grind grated coconut, cumin seeds, 2 dry red chillies and 1/2 tsp turmeric powder together to a smooth paste adding little water and keep it aside.
- In a pan/ manchatty, add the cleaned prawns, chopped ridge gourd, chilli powder, turmeric powder, green chillies , ginger and salt and mix well.
- Add 1-1 1/2 cup of water to this and cook it covered for about 10 minutes or till the prawns and ridge gourd is cooked and soft.
- Then add the ground coconut paste and bring to a boil. Then reduce the flame to medium and boil for another 3-4 minutes. Switch off the flame.
- Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add sliced shallots, 2-3 dry red chillies and curry leaves and fry till the shallots turn golden brown.
- Pour this over the curry and keep it covered till ready to serve….Mix well and serve hot with rice/ pathiri etc..
Adipoli curry to go with some steaming rice.. I could wipe my plate off with just curry as the side