Course : Curry
Serves: 1
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4 medium green bananas or plantains, cubed
1 teaspoon turmeric powder
1 teaspoon chile powder
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal
1/2 cup grated coconut
1 tablespoon coconut -- for garnish
1/4 teaspoon black pepper
1 bunch few curry leaves
1 teaspoon salt -- to taste
1 teaspoon oil

Preparation / Directions:

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 until browned. Add this mixture to the erisherry and mix in the curry leaves.

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