| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
Vegetarian |
Fruits, Vegetarian, Indian |
4 |
Servings |
INGREDIENTS
| 2 |
|
Plaintanos |
| 1 1/2 |
c |
Fresh coconut |
|
|
Crushed black pepper |
|
|
Turmeric, salt to taste. |
|
|
Mustard; (seasoning) |
| 1 |
|
Red chilli; (seasoning) |
|
|
Urad dal; (seasoning) |
|
|
Curry leaves; (seasoning) |
|
|
Oil; (seasoning) |
INSTRUCTIONS
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.
U15297@uicvm.bitnet (Shyamala Parameswaran)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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