For some reason unknown, these days my husband got so enthusiastic about ‘ol’, a seasonal vegetable of highly moderate status; not even much well known either, that he buys it every other day and I am compelled to prepare curry out of it. As this story is recurring much too often, I am prompted to try different dishes with ol to make it a bit more interesting. Thus I arrive at the present dish, where I make diced ol marry with prawns in a spicy curry. The presence of potato pieces make it even more delightful, as usual though. To be noted here that this dish is not at all invented by me, but collected from a old popular recipe. To people, who are aware about ol, this dish might seem interesting. And for the rest, here comes a dose of GK on ol. Falling in the category of ‘Yam’ (sweet potato etc.), ol is basically a tropical ‘tuber’ crop which is nothing but a much thickened underground part of stem. It has an interesting English name ‘Elephant Foot Yam’ probably due to its jumbo size.