Medium Riped banana : 2 nos
Curd : 1 cup
Coconut : 1/2 coconut
Mustard seeds: 1 tsp
Green Chili: 3 to 4 nos. vertically sliced.
Red Chili: 3 nos
Curry Leaves: 2 to 3 stems
Salt: to taste
Sugar: 1 tbs
Red Chili powder: 1 tsp
Peel off the bananas , and cut into small sized pieces(1/2 circle shaped pieces) . Need 1 inch thickness for the banana pieces. Then clean it properly.
Cook banana pieces in a pan or vessel or cooker with water( 1 glass water), sliced green chilies, 3/4 tbs turmeric powder, 1 tbs red chili powder 1/2 tbs of salt and 2 stems of curry leaves.
No need of more water for cooking the vegetables or coconut paste. We need a thick gravy. so use water only to cook the vegetables.
Coconut paste: Using a mixer make a paste of cumin seed, and grated coconut(with 1/2 glass water). Make a smooth paste.
Once banana pieces cooked well, then pour this coconut mixture into the vessel and mix it well. Add 1 tbs of sugar (or jaggery) now. Cook for 3 to 4 minutes.
If this mixture forms bubbles pour curd and off the flame.
In a pan add 1 table spoon of oil, and splutter mustard seeds. Then add 3 red chilies, and 2 stems of curry leaves fry it well . Pour this mixture into cooked curry.
Tasty kalan is ready to serve.