Find a Recipe

10 servings
Kalan
  • 50 Grams
    Maggi Coconut Milk Powder
  • 45 Grams
    Chillies, Green - All Varieties (Capsicum Annum) (2-3)
  • 45 Grams
    Chillies, Red (Capsicum Annum) (3 chillies)
  • 200 Grams
    Bananas (Raw)
  • 5 Grams
    Curry Leaves (Murraya Koenigii) (10-12 curry leaves)
  • 1 Teaspoonful
    Pepper (Crushed)
  • 1/2 Cup
    Yogurt
  • 1/2 Teaspoonful
    Mustard Seed
  • 1/2 Cup
    Bottled Water
  • 1/4 Teaspoonful
    Fenugreek Seed
  • 1/2 Teaspoonful
    Cumin Seeds (Cuminum Cyminum)
  • 1/2 Tablespoon
    Coconut Oil
  • 1/4 Teaspoonful
    Turmeric Powder (Curcuma Domestica)
  • Step 1
    Firstly peel, rinse, and Chop the Raw Banana in squares.
  • Step 2
    Take the chopped raw banana in a pan and add turmeric powder, black pepper and salt. Add 1/2 cup water, cover the pan and cook on medium flame till the vegetable becomes tender and cooked
  • Step 3
    In a mixer add 50g of MAGGI Coconut milk powder, green chillies, cumin seeds and grind into a smooth paste
  • Step 4
    Beat the curd and keep aside.
  • Step 5
    Once the plantain is cooked add the above Coconut milk paste and mix very well. (Keep the flame to a low while adding the coconut paste)
  • Step 6
    Add the beaten curd and mix again. Bring it into a boil and switch off the flame.
  • Step 7
    In a small frying pan, heat 1tsp coconut oil add 1/2tsp mustard seeds, red chillies and curry leaves. Pour the mixture in the curry. Cover it with a lid.

Nutrition Information

527.94 kj

126.18 kcal

  • Total Carbs (g)

    9.49 g

  • Proteins (g)

    1.69 g

  • Total fats (g)

    4.3 g

1