Ingredients:
Raw banana - 1
Malabar yam -1 cup (thinly cut into small squares)
Turmeric - 1/4 tsp
Grated fresh coconut - 2 tbsp
Salt to taste
Grind together:
fresh grated coconut - 1/2 cup
Pepper corns - 1/4 tsp
Red chillies - 4
Little oil
For Seasoning:
Coconut oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Method:
Raw banana - 1
Malabar yam -1 cup (thinly cut into small squares)
Turmeric - 1/4 tsp
Grated fresh coconut - 2 tbsp
Salt to taste
Grind together:
fresh grated coconut - 1/2 cup
Pepper corns - 1/4 tsp
Red chillies - 4
Little oil
For Seasoning:
Coconut oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Method:
- Fry red chillies and peppercorns in little oil and grind with coconut to make paste and keep aside.
- Cut banana with skin into half lengthwise and then slice it to 1/4" thick pieces.
- Cook yam and banana pieces in enough water with turmeric.
- Add salt, ground paste and cook till thick.
- Fry coconut in coconut oil until golden then add to gravy after removing from flame.
- Heat oil; add mustard and curry leaves and allow them to crackle.
- Pour this over gravy.
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