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Ingredients
|
Quantity
|
|
Green bananas or plantains – cubed
|
|
|
Turmeric powder
|
1 tsp
|
|
Chilli powder
|
1 tsp
|
|
Cumin seeds
|
½ tsp
|
|
Mustard seeds
|
½ tsp
|
|
Urad dal
|
¼ tsp
|
|
Grated coconut
|
½ cup
|
|
Coconut – for garnish
|
1 tbsp
|
|
Black pepper
|
¼ tsp
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|
Curry leaves
|
few
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|
Salt
|
to taste
|
|
Oil
|
1 tsp
|
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 until browned.
Add this mixture to the erissery and mix in the curry leaves.
