Peel and chop raw banana and yam into small pieces.

In a saucepan, cook the banana and yam with turmeric powder, salt, and water until soft. Set aside.

Cook black gram in a cooker with water for 30 minutes. Allow pressure to release naturally.

Grind coconut, cumin, green chili, black pepper, and a little water in a mixer grinder to make a paste. Set aside.

In a pan, combine cooked yam and banana, coconut paste, salt, and a little water. Cook for 2-3 minutes.

In a separate pan, cook grated coconut until brown. Set aside.

Heat oil in a tempering pan. Add mustard seeds, dry red chilies, and curry leaves. Cook until mustard seeds crackle.

Add the tempering and browned coconut to the curry and mix well.

Turn off the heat and serve hot.