how to make Banana curry

1. Raw Banana or Plantains – ½
2. Yam/Chenai – 200gms
3. Sour thick curds – 3 cups
4. Freshly ground pepper – ½ tsp
5. Turmeric powder – a big pinch
6. Jaggery – a small piece
7. Salt to taste

To Grind

1. Scraped Fresh Coconut – 1 cup
2. Green Chillies – 3 to 4 (Adjust spice according to taste)

For Seasoning

1. Coconut oil – 1 tsp
2. Mustard Seeds – ½ tsp
3. Fenugreek Seeds – ¼ tsp
4. Dried Red Chillies – 1 or 2
5. Curry Leaves

Method

Wash and peel the raw banana and yam. Dice them into 2” square pieces.

Heat a heavy bottom Kadai, cook the raw bananas and yam pieces in just enough water with turmeric powder and pepper powder. (You could pressure cook it too).

Whisk the sour curds well and add it to the cooked veggies. Now let it cook in slow flame for about 15 to 20 minutes. Keep stirring once in a while. (Make sure that you use really sour curds, else the curds may start splitting.) The curds should reduce to almost ¼ of what you started with. At this stage you can switch off the flame and store in a vessel for further use. This will keep good for even about a month.

If preparing of immediate use, then grind the coconut and green chillies to a fine paste using very little water. Now add this paste to the concentrated curds and mix well. Add salt and a small piece of jaggery. Mix well. Let it come to a boil then remove from flame. Do not boil for a long time.

Heat a Kadai with oil, add mustard seeds, once they splutter add the fenugreek seeds and dried red chillies. Take care not to burn the fenugreek seeds. Pour over the Kalan. Garnish with curry leaves