Ingredients:
3 raw Bananas (nentrankai)
250 gms Yam (Che naa)
1 cup freshly grated coconut
4 green chillies
1 teaspoon Eastern Cumin Seeds
4 teaspoons Eastern Chilli Powder
3 cups curd
1 teaspoon Salt
1 teaspoon Eastern Pepper Powder
For seasoning:
4 teaspoon coconut oil
½ teaspoon Eastern Mustard Seeds
¼ teaspoon Eastern Fenugreek Seeds
2 teaspoons curry leaves
Method:
1 Wash, peel and cut the bananas and yam into cubes. Cook the vegetables in a little water with chilli powder, pepper powder and salt, till tender and dry.
2 Grind the coconut, green chillies and cumin seeds to a fine paste. Add the paste to the vegetables. Add curd while stirring continuously. Cook for five minutes or till the gravy is thick.
3 Remove from fire. In a frying pan, put the mustard seeds in hot coconut oil. When the seeds start to splutter, add the fenugreek seeds. Season the gravy with this.
4 Garnish with curry leaves and serve hot with rice.
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