- Yam sliced into small pieces - 100gm
- Small raw banana - 1no
- Green chillies (slit the edge) - 3nos
- Pepper powder - 1tsp
- Water - 1cup
- Turmeric powder - 1/4tsp
- Salt - to taste
- Ghee - 1tsp Curry leaves - 1sprig
- Mashed yogurt (without water) - 1/2litre
- Grated coconut - 1/2quantity Cumin seeds - 1/2tsp
- Fried and powdered fenugreek - 1/2tsp
- Ghee - 3tsp Dried chilli (split into 2) - 2nos
- Mustard - 1tsp


Method of Preparation
Remove the skin of the plantain and slice it into small pieces.

Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.

Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.