Goan Caldin

Ingredients

 * 1 can coconut milk (either regular or light)
 * 1½ onions chopped fine
 * 1 tsp cumin seeds
 * 10 – 12 whole peppercorns
 * 4 dried red chillies
 * 3 – 4 cloves garlic smashed
 * 5 – 6 curry leaves (optional)
 * salt to taste
 * ¼ tsp vinegar
 * light green squash (dudhi- in Hindi, can be purchased from the Indian store)
 * about 4 tbsp oil for the curry
 * about 2 tbsp oil for the choak (I use olive oil because it is healthier. coconut oil and canola can also be used)

The curry

 * 1) Heat oil in a vessel.
 * 2) Add onions and fry until pink.
 * 3) Add coconut milk.
 * 4) Reduce heat to med.
 * 5) Wait until the coconut milk comes to boil.
 * 6) Add vinegar while stirring continuously to prevent curdling.
 * 7) Add veggies and leave to cook on med to low heat.

The Choak

 * 1) During the time the veggies are cooking, heat oil in a tadka spoon or another vessel.
 * 2) Add the remaining ingredients to the hot oil that is, ½ tsp cumin seeds, peppercorns, red chillies, curry leaves and smashed garlic.
 * 3) When the garlic turns a med to dark brown and all the other whole spices release their flavour, throw this mixture into the curry and give in a stir and cook until veggies are done.
 * 4) Eat with hot rice.