Olan

Method

Heat coconut oil in a heavy-bottomed pan and add curry leaves, allowing them to infuse briefly. Add the julienned ginger and slit green chillies, stirring gently for about 30 seconds until fragrant. Add the cubed bottle gourd along with turmeric powder and salt, stirring carefully to coat the vegetables. Pour in the water and bring to a gentle simmer, then cover and cook for 8-10 minutes until the bottle gourd is just tender but still holds its shape. Reduce heat to low and slowly pour in the coconut milk, stirring gently to combine without breaking the vegetables. Simmer for another 2-3 minutes without boiling, then taste and adjust seasoning. Serve warm as an accompaniment to rice and curry.