This Catholic Goan curry balances coconut richness with kokum's tang. Fun fact: The recipe evolved from Portuguese "caldeirada" using local ingredients. The vegetables (drumstick, pumpkin) cook in their own juices. Modern versions might include tofu or paneer. Traditionally served with sannas or poi bread. The dish is naturally vegan and gluten-free. The coconut milk is freshly extracted for authentic flavor. Perfect for monsoon days with steamed rice. The curry leaves and green chilies add aromatic heat. A taste of Goa's tropical abundance and colonial history.