Chemmeen(Konju) -Churakka(Bottle Guard) Ularthiyathu | Prawns- Lauki Stir Fry

Chemmeen(konju) recipes are always a hit at home and finishes off even before you could click some pics.Kids love this fish as it is boneless and love the curled forms.There are many prawn recipes that I have posted in this space too.Churakka(bottle guard) on the other hand has many popular healthy benefits of which the common ones are helps in weight loss,reduces high blood pressure,alkalizes urine thereby reduces chance of urinary infection,promotes healthy digestive health and has many important vitamins,minerals too.Churakka(bottle guard/lauki) is a bland vegetable that gets its flavor from the masalas and spices.This combination was something new that I tried accidentally but worked out really good.The duo gets cooked evenly and the bottle guard gets all the prawn flavors along with spices.This serves perfect for a side with rice or rotis.Enjoy this quick version of prawns !!

Preparation time~10 minutes
Marination time~1 hr-overnight
Cooking time~ 15 minutes
Serves 4-5
Ingredients
for marination 
prawns/chemmeen 20-25 medium sized or approx 1lb(400g)
pepper powder 1/2 tsp
turmeric powder 1/4tsp
salt to taste

for stir fry
lauki /churakka/bottle guard 2 cups diced
shallots 5-6 sliced
garlic finely chopped /crsuhed 1.5tsp
ginger finely chopped/crushed 1.5tsp
tomato 1 fine chopped
red chilly powder 1/2 tsp
kashmiri chilly powder 1/4tsp
turmeric powder 1/4tsp
salt to taste
curry leaves a sprig
oil 1tbsp

Method

• Clean and de vein prawns,rub with salt and lemon juice.Wash under running water 4-5 times until water runs out clear.Marinate using the ingredients listed and leave overnight or at least an hour(I usually do overnight).
• Heat oil in a pan and add finely chopped garlic and ginger.Saute until raw smell disappears.Add in sliced shallots,saute until translucent.Add in spice powders,saute on low flame and then add finely chopped tomato.Saute until tomatoes are finely cooked(about 2minutes).Now,add in diced lauki(churakka) pieces and marinated prawns.Toss it well and add salt lightly(as marinated prawns has salt).

• Then,cover and cook for 5-6 minutes on low medium flame until the churakka pieces and prawns are well cooked(don't add any water as churakka leaves out water and that's enough to cook the prawns).Uncover lid,adjust salt if required and dry out the moisture by stirring with a spoon or spatula(If you would like to leave a little gravy for serving with rotis then,just leave just like that and not dry it up). 
• Serve hot with rotis or steamed rice !

NOTES
* If you use only kashmiri chilly powder or the hot chilly powder alone then alter spices accordingly.
* You can use ridge gourd or snake gourd(padavalanga) too in place of bottle gourd(churakka).
* Try not to use the over matured(with thick seeds) churakka as it takes time to cook,else in that case cook its separately and then add to the prawns.


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* Chemmeen Manga Curry
* Konju(Chemmeen) Roast
* Shrimp Jalfrezi
* Chemmeen Thengapaal curry
* Prawns Pepper Fry
* Malvani Prawns Curry
* Chemmeen Theeyal
* Kadai Prawns