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Ingredients
2 plaintanos
1 1/2 cups fresh coconut
crushed black pepper
turmeric, salt to taste.
mustard, 1 red chilli, urad dal, curry leaves, oil for
seasoning
Preparation
Peel plaintanos and cut into small pieces after slitting
lengthwise into quarters.
Cook with water well above level of veggies, salt turmeric and
pepper added on low heat until plantanos get
really done. Takes about 25 mins or so. Grind half the fresh
coconut and add to cooked plaintanos.
In a separate pan season with mustard, urad dal, curry leaves and
fry remaining grated coconut until a reddish
brown. Pour this onto the plaintainos and ericheri is ready.
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