Remove the pui leaves from the stems, wash thoroughly, roughly chop and keep aside. If the stems are tender, cut into 1- 1.5 inch long pieces, wash thoroughly and keep aside. If not tender, I would recommend avoiding using the stems.

Marinate the prawns with a little salt and turmeric powder, keep aside.

Heat 1 tbsp oil in a frying pan, fry the prawns. Keep aside.

In another pan, heat the remaining mustard oil, throw in the red chilies and panchforon. Allow the spices to splutter.

Add all the vegetables, saute over a medium flame for 5-7 minutes.

Sprinkle the red chili powder, a little salt and the remaining turmeric powder, saute for a couple of minutes.

Now add the chopped pui leaves and stems, cook over a medium flame. Do not add any water. The pui and the vegetables shall release a lot of water and shall get cooked in their own juices. Continue to cook till the pui and vegetables are almost done.

Throw in the prawns (along with oil in the pan). Give it a hearty mix.

Add the sugar, adjust seasonings. Cook for another 3-4 minutes. Serve hot.