Gourd Curry

• Peel the gourd.

• A potato peeler is useful for removing the sharp ridges.

• Cut into sliced crossways.

• Heat oil in a saucepan and fry the curry leaves, onion and chilies until the onions are golden brown.

• Add the ground spices and stir for a few seconds.

• Then add the gourd, stir and fry for a few minutes.

• Add the coconut milk and salt and let it come to the boil, stirring occasionally.

• Simmer until tender, not covering the pan for this might cause the coconut milk to curdle.

• Serve.