Ingredients
Green bananas or plantains (nenthrakkay) - cubed
turmeric powder - 1 teaspoon
chili powder - 1 teaspoon
cumin seeds - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
urad dal - 1/4 teaspoon
coconut, grated - 1/2 cup (may substitute des. coconut)
coconut for garnish - 1 tablespoon
black pepper - 1/4 teaspoon
curry leaves - a few
salt to taste
oil - 1 teaspoon
Method
Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the urad dal and the coconut reserved for garnish and stir till browned. Add this mixture to the erisherry and mix in the curry leaves.
