Ingredients and quantity
- Yam cubes – 200gms.
- Raw plantain – 200gms.
- Green chillies (slit) – 3nos
- Hung curd – ½ ltr.
- Grated coconut – ½ nos.
- Cumin seeds – 5gms.
- Pepper powder – 15gms.
- Turmeric powder – 3gms.
- Salt – to taste
- Fried and powdered fenugreek – 3gms.
- Ghee – 20ml.
- Dried chilli (split into 2) – 2nos
- Mustard seeds – 3gms.
- Ghee - 1tsp
- Curry leaves - 1sprig
Method of preparation
- Remove the skin of the plantain and slice it into small pieces.
- Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
- Dissolve the pepper powder in water and strain it through a clean cloth. Cook the vegetables in this water.
- Add the turmeric powder and salt. Stir well.
- When the water dries, add ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.
Kalan