Potol Chingri (Pointed Gourd with Prawns)

Marinate prawns with salt and turmeric powder. Leave it for 5 minutes.
Put a cooking pan on the gas stove and turn on the gas.
Pour oil into the pan.
Add pointed gourds to smoking oil.
Add salt and turmeric powder.
After pointed gourds are lightly fried, then take them out and pour cooking oil into the pan.
Add potato cubes, salt and turmeric powder. Once the potatoes are lightly fried, take them out on a plate.
Add prawns to the oil and shallow fry.
Take out lightly fried prawns.
Pour 2 tablespoons of oil into the pan.
Add whole spices i.e. bay leaf, cinnamon stick, cardamom and cumin seeds to oil.
Give these a good stir for 1 minute.
Add finely sliced onion.
After the onion turns light brown, add onion-ginger-garlic paste.
Sauté the mixture.
Add 1 tablespoon of turmeric powder and red chili powder, ½ tbl spoon of Kashmiri red chili powder.
Add a little bit of water and stir continuously.
Add ¼ cup of water. After the water comes to a boil, add lightly fried potatoes.
Cook potatoes well before adding pointed gourds.
Add lightly fried prawns and stir well.
Put a lid on the pan and leave for a few minutes.
Open the lid and add pointed gourds. Stir well.
Add garam masala and mix it well in the pan.
Add 1 cup of water to make thick gravy. Sprinkle a little bit of salt.
Put a lid on and leave it for 10 minutes.
After the gravy turns thick, transfer potol chingri into a bowl. Serve it hot with plain steamed rice, naan, roti, luchi, paratha, or vegetable pulao.