Agosto 24, 2010 | Visitas: 4
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  • 2 plaintanos
  • 1½ cups fresh coconut
  • crushed black pepper
  • turmeric, salt to taste.
  • mustard, 1 red chilli, urad dal,
  • curry leaves, oil for seasoning

  1. Peel plaintanos and cut into small pieces after slitting
  2. lengthwise into quarters.
  3. Cook with water well above level of veggies, salt turmeric
  4. and pepper added on low heat until plantanos get really
  5. done. Takes about 25 mins or so. Grind half the fresh
  6. coconut and add to cooked plaintanos.
  7. In a separate pan season with mustard, urad dal, curry
  8. leaves and fry remaining grated coconut until a reddish
  9. brown. Pour this onto the plaintainos and ericheri is
  10. ready.


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