Kalan

Ingredients 

• 300 grams yam
• 2 raw bananas
• 200 grams bottle gourd (lauki/doodhi)
• 1 cup scraped coconut 
• 4 green chillies
• Salt to taste
• 1/2 teaspoon turmeric powder
• 2 cups yogurt
• 10-12 curry leaves
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 2 dried red chillies, broken

Method

1. Peel and cut the yam, raw bananas and bottle gourd into medium sized fingers. Grind the coconut with green chillies to a smooth paste. Boil one cup of water in a deep pan with little salt and turmeric powder.
2. Add the vegetables and simmer till half cooked. Add the whisked yogurt and stir well. Bring to a boil and continue simmering. With a flat perforated spoon keep skimming the cream layer from the top and reserve.
3. Continue doing this till only the whey is left in the curry. Add the curry leaves and salt to taste and cook till the liquid reduces by half. Mix the coconut-chilli paste with the skimmed cream and add to the vegetables.
4. Cook for a couple of minutes and remove from heat. Heat the coconut oil in a pan, add the mustard seeds. When they splutter add the red chillies and add this tempering to the curry. Cover immediately to trap the aroma. Serve hot.

Nutrition Info