firstly, in a large kadai take 1 raw plantain and 1 cup suran.

add 1 chilli, few curry leaves, ½ tsp turmeric, ¼ tsp chilli powder, ¾ tsp pepper.

additionally, add 2 cup water and boil for 10 minutes.

once the plantain and suran are half cooked add ½ tsp methi powder and 1 tsp salt.

cover and boil for 5 minutes or until the vegetables are cooked completely.

transfer the prepared coconut masala paste and mix well.

boil for 5 minutes or until the raw smell from coconut disappears.

turn off the flame and add 1 cup whisked curd.

mix well until the curry turns smooth and silky consistency.

splutter the tempering and pour over kalan.

finally, enjoy kalan with hot steamed rice.