Traditional Kalan

Ingredientsfor 4 servings

• 1/4 kg Plantain
• 1 cup Yogurt
• 1/2 cup Coconut — grated
• 1/2 tsp Pepper powder
• 3 Green chilly
• 1/4 tsp Cumin seeds
• 1/4 tsp Red chilly powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Mustard seeds
• 2 nos Dry red chillies
• 4 nos Shallots
• 1/4 tsp Fenugreek seeds
• Curry leaves, a few
• Salt, to taste
• Oil, to taste

Preparation

1. Step 1

   Cut plantain into medium pieces Cook it with pepper powder, turmeric powder, red chilly powder, salt and water.

2. Step 2

   Grind grated coconut with shallots, cumin seeds, curry leaves and green chillies together.

3. Step 3

   Add the ground coconut mixture to the cooked plantain allow it to cook in a low flame.

4. Step 4

   Beat the yogurt and add it to the cooked plantain and give it a good stir to avoid lumps.

5. Step 5

   Set a pan over medium heat and pour in the oil, let the mustard seeds crackle,dry chillies and fenugreek seeds and add it to the curry.