Ingredients: 

1. Green bananas or plantains (nenthrakkay) - cubed
2. turmeric powder - 1 teaspoon
3. chili powder - 1 teaspoon
4. cumin seeds - 1/2 teaspoon
5. mustard seeds - 1/4 teaspoon
6. urad dal - 1/4 teaspoon
7. coconut, grated - 1/2 cup (may substitute des. coconut)
8. coconut for garnish - 1 tablespoon
9. black pepper - 1/4 teaspoon
10. curry leaves - a few
11. salt to taste
12. oil - 1 teaspoon

Method:

1. Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.
2. Drain and cook the plantains with the remaining turmeric and salt.
3. Grind the coconut well with cumin and add to the cooked plantains.
4. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds.
5. Add the urad dal and the coconut reserved for garnish and stir till browned.
6. Add this mixture to the erisherry and mix in the curry leaves.