1. Cook The cut plantain in water with salt, turmeric powder and red chilli powder.
2. Grind shredded coconut, cumin seed, green chilli, turmeric powder and red chilli powder to a fine paste with little water.
3. Liquify the yogurt in a blender adding little water.
4. Heat up the coconut oil in a frying pan. Add methi seeds and allow them to pop. Add mustard seeds and wait till they pop fully. Add Curry leaves and full size red chilli and when the mix turn brown, add the ground coconut paste and mix. Add the cooked plantain and mix thoroughly. When cooked properly, add the yogurt mix and stir constantly until the steam comes and then turn off the stove. Don't let it boil. Serve warm with rice.