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

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

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