144. Nendran(Ripe Plantains) Erissery🔗

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Ingredients :

• 1. Peel off the skin, stalk and remove the tip and split the ripe banana. Cut them vertically into four pieces.
• 2. Make thin slices of them and take them in a lead coated vessel and keep aside. Mix the sour butter milk and turmeric powder with cut ripe banana, add water to it, wash well and discard the water.
• 3. Now add enough pure water so that the cut pieces of ripe banana gets immersed and the water level should be ½ inch above the banana. Mix turmeric powder,pepper, red chilli and salt and grind them into a fine paste.
• 4. Add the paste to the ripe banana and mix well. Keep it on the fire and bring to boil. Mash the banana with spoon and make a paste out of it when it is completely cooked and before the water has not drained fully.
• 5. Grate the coconut and divide it into three equal portions. Mix cumin seeds with one portion and grind nicely. Add little water, mix well and add to Ericheri. When it starts boiling, take it out of fire. Now take a vessel to hold the whole of Erissery, add the rest of the two parts of coconut shreds and keep on fire.
• 6. Mix grated coconut slowly till it becomes dry. Add the coconut oil to the grated coconut which is getting fried and when the oil heats up add mustard seeds, black gram to the hot oil and when the mustard splutters, add the Erissery to it and mix well.
• 7. Following the same procedure, Erissery can be prepared with yam, rasthali(type of plantain), sweet pumpkin and chinese long bean(snake bean).