For preparing the tasty dish, first peel skin off the raw bananas and the yam.

Cut vegetables into small pieces.

Place the chopped vegetables along with salt, turmeric powder, pepper powder and water in a vessel and allow it to cook.

When the vegetables are cooked and all the water has completely evaporated, add a tsp of ghee and mix well.

Add the curd to the above mixture and mix well.

Allow it to boil and when it thickens and finally gets reduced, remove from the flame.

Grind together grated coconut and cumin seeds.

Add the above ground mixture into the vessel and mix well.

Heat oil in a small pan or a kadai.

Splutter mustard seeds and saute dry red chillies and curry leaves.

Add the above seasoning into the kalan and mix well.

Add the roasted and powdered fenugreek into the dish and mix again.

Cover the vessel with a lid to lock the flavour.