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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.