This is a different version of the famous Goan sola kadi.
1. In a pan heat oil. Add carom seeds, schezuan peppers/ tefla and whole dry red chilies broken into pieces. Add turmeric and red chili powder.
2. Add in the coconut milk. Add salt.
3. Add kokum and let the whole mixture come to a boil. Garnish with coriander leaves. This curry is usually eaten with rice. But can be cooled and had after food. It is believed to help with digestion.