Mamta
Rinse ⅓ cup black chana in water a couple of times and then soak them for 8 hours.
Drain all the water. Add the black chickpeas in a stovetop pressure cooker along with ¼ teaspoon salt. Add some water.
In a pan, add chopped plantain and 1 cup chopped elephant foot yam, turmeric powder, black pepper. Also add ½ tbsp salt.
Next add 1.5 cups water. Cover the pan with a lid and cook the veggies on a low heat.
In a grinder jar, take ½ cup fresh grated coconut, 1 tbsp cumin seeds and 2 dry red chilies. Add ½ cup water and grind.
Once the yam and plantain are cooked, add the cooked chickpeas, Then add the coconut paste.
Add about ¼ cup water, jaggery. Bring the kootu curry to a boil.
In a tadka pan, heat 2 tbsp of coconut oil. Add mustard seeds, urad dal, curry leaves, dry red chili. Fry till the red chilies change color.
Next add ⅓ cup fresh grated coconut. Mix the coconut very well and saute.
Add this mixture to the kootu curry. Mix very well. Serve kootu curry hot with steamed rice.