### TranslatedIngredients: 250 grams Elephant yam (Suran/Senai/Ratalu) - peeled and chopped,2 Raw Banana - peeled and chopped,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Kashmiri Red Chilli Powder,4-5 Black pepper powder,1 teaspoon Coconut Oil,Salt - to taste,1 cup Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),1/2 cup Water,1/4 cup Fresh coconut - grated,1 teaspoon Coconut Oil,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,2 Dry Red Chillies - cut into small pieces,1 sprig Curry leaves ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin the preparation of Chana Kaya Erissery, first soft boil the yam and raw banana, mash and keep them aside.Grind the coconut and jeera to a fine paste by adding water, little at a time. Heat a pan/kadai with oil and add the boiled and mashed vegetables. Add salt, turmeric powder, peppercorns, chilli powder and the ground coconut paste.Let it simmer for 3-4 minutes only ( adjust water levels) and switch off.In a small pan, heat the coconut oil and temper with cumin, mustard seeds and red chillies.When the mustard seeds splutter add the grated coconut.Add curry leaves, turmeric powder, chilli powder and fry the coconut till they turn crunchy and light brown. Switch off and pour this tempering over the erissery.Your delicious Chena Kaya Erissery is ready to be relished!
