Erissery

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

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.