Raw Banana - 1 nos, Yam/Chena - 150 g, Eastern Pepper Powder - 3/4 tsp, Eastern Turmeric Powder - ½ tsp, Coconut Grated - 1½ cup, Green Chillies - 2 or 3 nos, Few Curry Leaves, Eastern cumin seeds - ¼ tsp, Salt as required, Water - 1 cup, Curd - ½ liter, a pinch of Fenugreek Powder.
For Tampering : Coconut Oil - 2 tbsp, a pinch of Eastern Fenugreek Seeds - ¼ tsp, Dry Red Chillies - 3 to 4 nos, Few curry leaves.
Preparation Method
Firstly peel, rinse, and then chop the elephant yam (suran) and raw banana) in cubes or squares.
Now transfer these veggies to a cooking pan. Add 1 cup water, 3/4 tsp pepper powder, and 1/2 tsp turmeric powder to the pan.
Once the water starts to boil, turn the flame to low. Cover and cook until the vegetables are cooked completely.
Meanwhile, let us prepare the masala. For that add 1 1/2 cup of freshly grated coconut, 1 some curry leaves, 1 or 2 green chilies, 1/2 tsp cumin powder, or 1/4 tsp cumin seeds. Crush it once.
Then add 1/2 a cup of curd from the 1/2 liter curd. Grind it to a fine paste and keep it aside.
Once the veggies are cooked, add 1/4 tsp ghee & salt as required. Mix the veggies gently.
Whisk or beat the remaining curd using a spoon or wired whisk till smooth. Using sour curd makes the dish tastier.
Add the beaten curd to the veggies. Continue stirring & bring to boil. Continuous stirring will avoid curdling formation. The gravy should be thickened for this recipe. So continue stirring until it gets thickened.
Then add the ground masala & mix it gently.
There is no need to boil the gravy after adding the masala. Once the masala gets heated up switch off the flame
