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Kalan is a flavorful Indian vegetable preparation that celebrates fresh, seasonal produce with bold spices. This healthy vegetarian dish is perfect for family dinners, DASH diet, and everyday clean eating.
Peel and cube the yam and slice the plantain; place them in a saucepan with turmeric powder and enough water to cover. Bring to a boil and simmer on medium heat until tender, about 10–12 minutes.
Grind grated coconut and green chili together to a smooth paste using a few tablespoons of water; set aside.
Once the vegetables are cooked and most water has evaporated, add the coconut-chili paste. Stir and cook on low heat for 3–4 minutes to blend flavors.
Lower the heat, add plain yogurt while stirring constantly to avoid curdling, and simmer for 2 more minutes. Do not allow the mixture to boil after adding yogurt.
Heat coconut oil in a small pan over medium flame. Add mustard seeds and let them splutter, then add dried red chili, black pepper, and curry leaves. Pour this tempering over the cooked kalan and gently mix before serving.
