Ingredients:
1 big raw plantain/ kaya, peeled and cubed
1 cup yam/ chena, peeled and cubed
1 carrot, peeled and cubed
3/4-1 cup brown chickpeas /kadala, cooked
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp pepper powder
1 tbsp grated jaggery
1 cup grated coconut, for grinding
1/2 cup grated coconut, for roasting
1/2 tsp + 1/2 tsp cumin seeds
1/2 urad dal
1/2 tsp mustard seeds
2 dry red chillies
2 sprigs curry leaves
salt to taste
1 1/2 tbsp oil
Preparation:
- Soak brown chickpeas overnight or at least 7 hours and pressure cook it adding enough water and salt for around 5 whistles or until soft. Drain the water and keep it aside.
- Heat oil in a pan and splutter mustard seeds. Add 1/2 tsp cumin seeds, urad dal, dry red chillies, few curry leaves and 1/2 cup grated coconut and roast over medium flame until it turns brown, stirring continuously and keep it aside.
- Grind 1 cup grated coconut with 1/2 tsp cumin seeds and little water to a paste and keep it aside.
- In a pan, add the cubed raw plantain, yam, carrot, chilli powder, turmeric powder, pepper powder, salt and curry leaves and cook adding enough water until they are done and the water almost evaporates completely.
- Add cooked chickpeas and grated jaggery to this and mix well.
- Add the ground coconut paste, mix well and cook on medium flame. Adjust the salt.
- Then add the roasted coconut, mix well and cook for 2 minutes at low flame. Switch off and keep covered for 10 minutes.
- Open the lid and mix well. Serve hot with rice..
