Padavalanga Chemmeen Thoran (Snake Gourd & Dry Prawns Stir Fry)

I first tasted this padavalanga chemmeen thoran or snake gourd & dry prawns stir fry while attending a marriage in Kerala four years back. And I instantly fell in love with this thoran. Since then, this thoran has made its way to our table at least once a month.
 
Ingredients
2 cups padavalanga/snake gourd (cleaned & cut into small pieces)
1 cup dry prawns (cleaned)
1 cup grated coconut
1/2 teaspoon turmeric powder
A pinch of cumin seeds
Salt to taste
A stalk of curry leaves
1/2 teaspoon mustard seeds
4-5 small onions (thinly sliced)
2 green chillies (chopped)
2 tabelspoon coconut oil
 
How To
Mix together the snake gourd, grated coconut, dry prawns, turmeric powder, cumin seeds, salt and curry leaves using your hand. Keep aside.
 
Heat oil in a pan and splutter the mustard seeds. Add small onion and green chillies and saute till the onions turn golden brown. Now add the snakegourd, coconut and prawns mix and saute on low flame for a couple of minutes. Add a couple of tablespoons of water and cover the pan with a lid. Cook on low flame for 5-8 minutes. Remove the lid and check whether the water has dried. Remove from fire when the snake gourd and prawns are done. Serve hot with rice.
 
Source: Mercy Edwin, my sister-in-law