Prawn veggie platter

 Cleaned Prawns 1 lb., marinate with ginger garlic paste, mixed in lemon juice and salt to taste. Keep for an hour and steam cook.
Carrot 1, potato 1, onion 2, cabbage strips a handful, green peas 1/4 cup, red chilly 2, silted,
curry leaf a sprig.
Sprinkle salt and black pepper powder and
steam cook all the vegetables.
Heat a little butter in a pan, add veggies and
prawns, combine well, adjust salt and transfer
 into the serving plate.

Serve with rice and tamarind sauce.