Kalan Mixed vegetables in a yogurt and coconut curry This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 Jun 2016 in Recipes Course New Update Main Ingredients Yam, Raw Banana Cuisine Kerala Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Kalan 300 grams Yam 2 Raw Banana 200 grams Bottle gourd (lauki/doodhi) 1 cup Coconut scraped 4 Green chillies to taste Salt 1/2 teaspoon Turmeric powder 2 cups Yogurt 10-12 Curry leaves 2 tablespoons Coconut oil 1 to serve Mustard seeds 2 Dried red chillies broken Method Advertisment Peel and cut the yam, raw bananas and bottle gourd into medium sized fingers. Grind the coconut with green chillies to a smooth paste. Boil one cup of water in a deep pan with little salt and turmeric powder. Add the vegetables and simmer till half cooked. Add the whisked yogurt and stir well. Bring to a boil and continue simmering. With a flat perforated spoon keep skimming the cream layer from the top and reserve. Continue doing this till only the whey is left in the curry. Add the curry leaves and salt to taste and cook till the liquid reduces by half. Mix the coconut-chilli paste with the skimmed cream and add to the vegetables. Cook for a couple of minutes and remove from heat. Heat the coconut oil in a pan, add the mustard seeds. When they splutter add the red chillies and add this tempering to the curry. Cover immediately to trap the aroma. Serve hot. Nutrition Info Calories 1559 Carbohydrates 141.5 Protein 26.8 Fat 98.3 Other Fiber Fiber- 32.1gm #Bottle gourd (lauki/doodhi) #Coconut oil #Curry leaves #Green chillies #Mustard seeds #Salt #Turmeric powder #Yam #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article