Kaalan

Name: Kaalan
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon brown mustard seeds; 2 dried red chiles, stemmed and broken; 10 to 12 fresh curry leaves; 1 cup (250 grams) plain yogurt, whisked; 2 tablespoons coconut oil; 2 teaspoons table salt; ½ teaspoon ground turmeric (optional); 9 ounces (250 grams) white pumpkin (see Note), peeled and cut into ½-inch (1-cm) fingers; 2 medium green bananas, peeled and cut into ½-inch (1-cm) fingers; 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut); 2 teaspoons cumin seeds; 4 green chiles, stemmed; 8 to 10 whole black peppercorns; ¼ teaspoon fenugreek seeds; 11 ounces (300 grams) yams, peeled and cut into ½-inch (1-cm) fingers

Yams, green bananas, and ash gourd

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is a vegetarian favorite from Kerala, whose cuisine is known for its yogurt curries and use of tubers. If you want, you can substitute vegetable oil for the coconut oil.

Ingredients

11 ounces (300 grams) yams, peeled and cut into ½-inch (1-cm

Asia
India
Main course
Spicy
Gluten-free
Kerala
Vegetarian

Method

Wash the yams, bananas, and ash gourd well under running water and drain in a colander.
Put the coconut, 1 teaspoon of the cumin, the peppercorns, and green chiles in a mini food processor with ¼ cup (50