Ingredients (use vegan versions):
- 2 plaintanos
- 1 1/2 cups fresh coconut
- crushed black pepper
- turmeric, salt to taste.
- vegan mustard, 1 red chilli, urad dal,
- curry leaves, oil for seasoning
Directions:
1. Peel plaintanos and cut into small pieces after slitting
lengthwise into quarters.
2. 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.
3. 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.
\n
More Posts You May Like:
Karens No-Bake Ginger Chantilly Cream Cake
Karen's Easy Veggie Potato Boats
Karens Super-Easy Fruit Compote
Blueberry Muffins
Mom's special hummus
Orzo and Portabello Mushrooms
Karens Easy Pumpkin Soup
Potato Candy - Recipe #1
Karen's Veggie Vol-Au-Vents
Karen's Spanakopita (Spinach & Feta) Greek Pie
Karens Oh-So-Easy Feta-Chilli Salad
Karen's Easy Hash Browns
Karens Coconut Sultana Cake
Karen's Cauliflower and Spinach Dhal
Mixed Vegetable Bhajias
