Cut the bottle gourd
into small pieces and put them in a bowl. Clean the prawns thoroughly and put them in another bowl. Add ¼ tsp turmeric powder and salt, mix well and set aside to marinate for 15 minutes.
Heat oil in a non-stick
kadai or frying pan. Fry the prawns till they turn pink. Drain on absorbent paper.
Add bay leaves and
cumin seeds to the oil remaining in the kadai and saute till they change colour. Add remaining turmeric powder, ginger paste, green chillies and salt, and saute for 1-2 minutes.
Add tomato and saute
till tomato turns pulpy. Add bottle gourd pieces and mix well. Cover and cook 5-6 minutes. Remove the lid, stir well, add coriander powder and mix well. Cover again and cook for 4-5 minutes more.
Remove the cover,
add the prawns and mix well. Cook till the excess water evaporates. Adjust salt and mix well.
Transfer into a serving
bowl, garnish with coriander leaves and serve hot.