Coarsely powder the pepper corns and keep aside. Dry roast one cup of coconut to golden brown colour and keep aside. Grind another cup of coconut to smooth paste by adding water and keep aside. Cut the Yam or into small cubic squares of 1 inch. Peel off the raw Bananas and chop them also to chunks and keep aside.
Heat a pan with water and add yam pieces first and after 05 minutes add the raw banana pieces. Boil them adding turmeric powder, pepper powder, green chillies and salt. In between add water if required. Once the veggies become soft add the coconut paste and curry leaves. Mix well and add the roasted coconut now.
Heat a sautéing pan with coconut oil and do the seasoning with mustard seeds, cumin seeds and red chillies. Let the stuff be in a thick gravy form. Garnish with curry leaves.
By Ria Samuel