Kalan Curry Recipe

Cooking Directions

• STEP 1.Peel and chop the raw bananas into small pieces.
• STEP 2.In a pan, cook the bananas with water, turmeric powder, and salt until tender.
• STEP 3.In a blender, grind together coconut, green chilies, cumin seeds, and yogurt.
• STEP 4.Add the coconut mixture to the cooked bananas and simmer for 5-10 minutes.
• STEP 5.In a separate pan, heat oil and add mustard seeds, fenugreek seeds, dried red chilies, and curry leaves.
• STEP 6.Add the tempering to the curry and mix well.
• STEP 7.Serve hot with rice.

Cooking Tips

• Make sure the bananas are cooked until tender but not mushy.
• Adjust the spice level according to your preference.
• You can add a pinch of sugar to balance the tanginess of the yogurt.

Storage and Serving

• Kalan Curry can be stored in the refrigerator for up to 2 days.
• Reheat before serving and adjust the consistency with water if needed.
• Serve with steamed rice.