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We can also use royyapappu (small dried prawns) for this recipe which is comparatively bigger in size.
And this royyapattu is easily available in Indian markets in Europe and USA.
Ingredients:
Dried Tiny Prawns: 1 cup
Ridged Gourd : 2 medium
Oi l : 4 tbs
Red chili powder : to taste
Curry Powder : 1 tbs
Coriander Powder : 1 tbs
Curry leaves : few
Onion : 1 medium
Salt : to taste
Turmeric : 1/4 tbs
Green Chilies : 2 or 3
Preparation Method:
Clean the royyapattu/dried tiny prawns and soak it in water for 15 to 20 minutes. After 20 minutes give it a quick wash and Keep aside. Chop the onion and keep it aside. Now peel the ridges from the ridged gourd so that it could get somewhat smoother surface .Now wash it and cut in to small pieces…keep it aside.
Take a pan and heat the oil. Sauté curry leaves, chopped green chilies and onions until onions are transperant.Now add the washed tiny prawns and sauté for 5 more minutes. Now add the diced ridged gourd pieces and let it cook until the pieces turn soft with the lid on. Now add turmeric, curry powder, chili powder, coriander powder and salt. Cook for 5 more minutes and the curry is ready.
Tips:
We can prepare the same curry very quickly with a cooker without checking again and again.
For this use the cooker pan instead of a normal frying pan and add all the masalas along with the ridged gourd pieces and cook until 2 visils.