Kalan

Ingredients:

1. Ripe banana                           : 1 (nendra banana is the best for kalan if available)
2. Sour curd                               : 6 cups (beaten, thick)
3. Yam / chena                           : 200 gms
4. Coconut                                 : 1 cup
5. Turmeric powder                    : 2 tsp
6. Pepper powder                      : 1 tbsp
7. Salt                                        : to taste
8. Red chillies                             : 3 - 4
9. Green chillies                          : 2 - 3
10. Mustard seeds                        : 1 tbsp
11. Methi seeds                            : 1 tsp
12. Curry leaves                            : a few
13. Coconut oil                             : for seasoning

Method:

• Wash and cut the vegatables into pieces, they should be thick.
• Grind the coconut and cumin to a smooth paste without adding water, keep it aside.
• Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep aside .
• In 1/2 cup of water dissolve the pepper powder and strain it through a clean cloth. 
• Cook the vegetables in this water with turmeric powder and salt. When the water dries, add  1 tsp ghee and add the beaten sour curd to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened.
• Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously. 
• Remove the gravy from flame.
• Heat oil in another pan, add mustard seeds leave it to splutter, then add the red chillies broken into halves and curry leaves and season the gravy with it.