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


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


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