Ingredients:
- Green bananas or plantains (Nenthra Kaya) - 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 seeds 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 Erisserry and mix in the curry leaves.
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