Total preparation time: 30 Minutes
Servings: 4
Author: Swaadisht Khana
Ingredients:
1. Turmeric Powder - 1/2 tsp
2. Black Pepper Powder - 3/4 tsp
3. Elephants Foot Yam (Suran) - 500 gms
4. Raw Banana (Pachakaya) - 2
5. Oil - 1 tbsp
6. Fenugreek Powder (Methi) - 1/2 tsp
7. Mustard Seeds - 1 tsp
8. Curry Leaves - 5 to 6
9. Dry Red chilli (Whole) - 2 to 3
10. Grated Coconut - 1 cup
11. Cumin Seeds - 1/2 tsp
12. Curd/Yoghurt - 1 cup
13. Water - 2 cups
14. Salt as required
Method:
Step 1) For pressure cooking vegetables:
In a half cup water mix the black pepper powder, strain it and keep aside
Pressure cook chopped vegetables (Suran and pachakaya) in 2 cups of water, peel the skin of banana and then chop it.
Add turmeric powder, strained black pepper powder water and salt.
Pressure cook for 2 to 3 whistles.
Open pressure cooker lid once the pressure has reduced.
Step 2) For Coconut Paste:
Grind the grated coconut with 1/2 tsp cumin seeds and 1 cup curd. Keep aside.
Tip: If you want more spicy then you can add 1 or 2 green chillies while grinding the coconut.
Step 3) Now open the pressure cooker lid and pour the grinded coconut paste.
Let it boil for 2 to 3 minutes.
Step 4) For Tempering:
In a kadai heat 1 tbsp oil, add mustard seeds let it splutter then add 2 to 3 dry red chillies and curry leaves.
Switch off the flame and add 1/2 tsp fenugreek powder.
Pour the tempering mixture in the kalan curry.
Delicious kalan curry ready!!
Step 5) Serve hot with steamed rice.
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