Cut the vegetables into 1 inch long pieces.

Peel the shallots.

Heat oil in a thick bottom vessel(better to use a manchatty(claypot)).

Splutter mustard seeds.

Add the shallots and vegetables and saute well.

Add the prawns and salt and mix properly.

Close with lid and allow to cook in a very slow flame.

In another heated vessel, fry the coconut along with the chilly powder on a slow flame till it turns dark in colour and dry. Allow to cool.

Powder this in a mixie and add to the vegetables and prawns mixture.

Add tamarind juice and curry leaves. Mix well.

Allow to cook for 10 mins.