1. Cut banana and yam into cubes.
2. Boil with turmeric and pepper powder. Add salt.
3. Grind masala ingredients to a paste.
4. Add to cooked vegetables.
5. Simmer for couple of minutes.
6. Add beaten curds, mix well and remove from fire.
7. Heat oil for seasoning in a small fry pan.
8. Add mustard. When it splutters, add curry leaves. Add this to the Kalan.
9. Serve as a part of lunch or dinner menu.

Note:
If Kerala banana is not available, two medium size green curry plantains may be used.

Serves: 3