Kalan

Place the cubed green banana and elephant foot yam in a heavy-bottomed pot. Add 200 grams of water, 3 grams of turmeric powder, and 5 grams of salt. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15-20 minutes. Ensure there is still some liquid remaining.

While the vegetables are cooking, prepare the coconut paste. In a grinder, combine the fresh grated coconut, roughly chopped green chilies, roughly chopped ginger, and 3 grams of cumin seeds. Add a small amount of water (about 50 grams) and grind to a very smooth paste.

Once the vegetables are tender, reduce the heat to low. Add the smooth coconut paste to the cooked vegetables and stir well. Cook for 5 minutes, stirring occasionally, ensuring the mixture does not boil vigorously.