Soak three-four kokum in three tablespoons of warm water.

Extract coconut milk (one cup) and grind in two-three flakes of garlic.

Once the kokum extract is red, add the coconut milk, chopped green chillies and salt to taste.

Garnish with chopped coriander leaves and enjoy.

Tips: Be careful not to leave the kokum soaked in, as it will make the kadhi sourer than normal. Ignore all recipes that add ginger, cumin or mustard.

For quick fix sol kadhi: Quick sol khadi is also called ‘futi kadhi’ or ‘tival’ (in Konkani) and is made in coastal Maharashtra or Maharashtrian fish-eating households. Substitute water for coconut milk, and follow instructions above.