Ingredients
• Black chickpeas – ½ cup (soaked)
• Elephant yam – 1 cup
• Raw banana / plantain – 1
• Grated coconut – 1 ½ cup
• Turmeric powder – ½ teaspoon
• Chilli powder – 1 ½ teaspoon
• Cumin seeds – ¼ teaspoon
• Mustard seeds – 1 teaspoon
• Dry chilli – 3 no’s
• Water – 1 ½ cup
• Jaggery
• Curry leaves
• Salt
• Oil
Preparation
Cook chickpea with salt and water. Cook banana and yam with water, salt , turmeric and chilly powder. Grind coconut with cumin and required water. Take a pan, add coconut,cooked vegetables and chickpea, add jaggerry and salt, cook until it become thick. Heat a pan, add oil, once it heat well, pop mustards, then add coconut,dry red chilly and curry leaves, fry well then add to curry.
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