I have used dried prawns for this dish. You need to wash the prawns well as it can be rather salty. Dried prawns have a distinct flavour which tends to overpower a dish. Hence you need to cook it with vegetables that compliment its distinct flavour. If you don’t have cluster beans use brinjals, it works just as well.

Ingredients
Cluster beans/gawar – 250 grams
Dried prawns – a handful
Potatoes – one large, diced thumbnail sized
Onion – one large, minced
Tomatoes – two, large and diced
Green chillies – two, minced
Curry leaves – two sprigs
Ginger and garlic paste- one teaspoon
Jeera/cumin seeds – one teaspoon
Turmeric – 1/2 teaspoon
Red chilli powder- one teaspoon
Coriander powder- one teaspoon
Salt to taste
Oil as required
Lime – squeeze a little

Mise en place (preparation)
Soak the dried prawns in water. Drain and squeeze excess water. Cut cluster beans the size of your pinky nail (the smallest nail). Do this evenly and nicely. Cut all other vegetables as indicated above.

Method
In a pot heat oil. Add cumin and let it brown. Add curry leaves and green chillies and let them release their oils. Now add the onions and cook till translucent. Add the tomatoes, potatoes and ginger garlic paste and dry masalas. Stir this well for two minutes. Add a little salt, and I mean little as the prawns may be super salty, along with a cup of water and cook this till the potatoes are 3/4 done. Add the dry prawns and cook it for a minute followed by the cluster beans which need to be cooked for three minutes more. Do not over cook the cluster beans. They should be crisp to the bite. Finally check for seasoning and squeeze a little lime

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