Coconut-Banana Erissery

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  • Food Type: Vegan

Recipe Type

Curry

 Cuisine By Region

Asian

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Ingredients

Monthan kaya/ Raw banana/ Burro banana: 3 cups ( chopped into bite size cubes)
Black eyed peas: 1 cup
Coconut grated: ½ cup
Black pepper: 1 teaspoon
Salt: 1 teaspoon
Turmeric: ¼ teaspoon
Mustard: ¼ teaspoon
Oil: 1 tablespoon
Red chili: 2 no ( halved into two)
Garlic: 2 cloves
Curry leaves: 2 sprig
Water: 2 ½ cups

Instructions

First wash and peel the skin of raw banana and cut into bite size pieces and set aside. 
Then pressure cook the raw banana pieces along with black eyed peas, turmeric, ½ of salt, 1 ½ cup water and black pepper for 3 whistles. For about 15 minutes. 
In the mean time grind ¼ cup of grated coconut with garlic cloves into fine paste with ¼ cup of water and set aside. 
In a small pan fry the rest of coconut until golden brown color or about 8 minutes in medium flame with continue stirring to prevent burning and set aside.
To the cooked banana and black eyed peas- mixture add coconut –garlic mixture and cook for another 3 minutes.
In a small pan heat oil and add mustard seeds, red chili and curry leaves once mustard starts popping switch off the flame and add this seasoning to the cooked banana, black eyed peas, coconut ,garlic mixture along with fried  coconut.

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