|½ tsp||Ginger (crushed)|
|¼ tsp||Turmeric powder|
|¼ tsp||Red chilli powder|
|1 tsp||Coriander /dhania powder|
|2 tsp||Freshly ground coconut paste|
|¼ tsp||Cumin seeds|
|1 no||Dry red chilli|
|5 nos||Curry leaves|
|½ tsp||Salt (or to taste)|
|¼ tsp||Split black gram|
Wash and cut avarakkai cross width wise as shown in the picture. Put the cut pieces in a pressure pan along with chopped onions, tomatoes, crushed ginger garlic, turmeric powder, red chilli powder, coriander powder, salt and water. Pressure cook for 2 whistles, meanwhile wash and devein the prawns / salad shrimp and keep aside. Now heat oil in a small pan or kadai and splutter mustard, red chilli, cumin seeds, split black gram and curry leaves. Transfer the pressure cooked veggie to this seasoning and mix well. Add in the ground coconut paste and prawns to it. Simmer the whole mixture until it becomes a thick curry. Serve hot with sambar satham.
Prawns or salad shrimp is optional.