Erucheri
Ingredients| 2 plaintanos |
|
|---|
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
minutes 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.
[email protected] (Shyamala Parameswaran)
Servings: 4
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