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)

Directions

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.