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.