Karela with dried prawns and potatoes

Karela – 500 grams
Dried prawns – 50 grams
Potatoes – two
Onion – one large
Curry leaves – five sprigs
Turmeric powder- 1/4 teaspoon
Ginger and garlic paste – 1 1/2 teaspoon
Red Chilli powder – 1 teaspoon
Coriander powder – 2 teaspoons
Cumin powder – 1 teaspoon
Dry mango powder – 1 teaspoon
Oil and salt as required

Method
Soak the prawns for five minutes and allow to drip dry. Cut an onion very fine and the potatoes into half thumb nail dices. Scrape the external peel of the Karela with a potato peeler. Slit in the centre and remove the seeds and pulp. Cut the Karela into juliennes (long thin strips) and place in a colander. Add a heaped teaspoon of salt and mix well and allow it to stand for ten minutes. After ten minutes squeeze the Karela in your fist like as if you are mad at someone. Do this for all and set aside

In a nonstick pan add oil. When hot add the curry leaves (careful as curry leaves always splutter. Add the potatoes and a little salt and fry till golden brown. Take the potatoes and curry leaves out and in the same pan add a little oil and the minced onions. Fry the onions till translucent. Now add the Karela. Make sure you do not turn down the flame for this dish. Keep frying the Karela and the onions for five minutes and then cover and let it cook for another five minutes. Remove lid and now add the ginger and garlic paste, and all four powdered masalas and salt (very little as the prawns may be salty) and keep stirring this on high heat for two minutes. Now add the dried prawns and stir in the mixture with two tablespoons of oil. Cover with a lid and on a high heat continue to cook for five minutes stirring the dish at least twice in between this time period. Finally add the potatoes and curry leaves which you had set aside. Mix well and your dish is done. Season with salt accordingly.