Heat oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and parwals separately till light brown. Keep aside.
Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder and red chilli powder mixed with 1/4 cup water. Saute till the oil separates.
Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes.
Add 2 cups water & simmer, covered on a low flame till the gravy thickens and the parwals turns soft.
Add tomato & garam masala powder. Cover and cook further for 2 minutes.
When done, add ghee and mix well. Switch off the flame.
Garnish with coriander leaves & serve with either plain steamed rice, chapati or poori.
