Peel and chop the lauki in cubes of 2cm x 2 cm
Break two coconuts, extract the meat and process this into coconut milk
Mince the garlic cloves or onion
With a mortar crush the peanuts to the desired size
Add some oil is a deep pot and put it to heat (can be peanut, coconut or sunflower oil)
Incorporate the seeds, dry chilly and curry leaves, after you start getting the sound of them add the ginger/garlic/onion.
Once they are crystalized* add the lauki, give it a gentle mix and add salt and the rest of the powders.
Cover the pot and keep checking on it once in a while.
Meanwhile, you can start preparing the coconut milk.
After 20 minutes, the lauki should be soft but still firm. In this mix, add the crushed peanuts. Give it a gentle mix and finally add the coconut milk. Let it simmer for few minutes, otherwise the coconut milk will curdle.
Check salt and flavour.
Enjoy the aroma and the buttery texture.
