Plantain Errisery, Raw Banana Erissery
by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 14719 times
The plantain (banana) is one of the most commonly grown vegetables along the coastal and richly-irrigated regions of India. This dish, made using the plantain is a part of the festive fare served on Onam and Pongal.
It is very easy to make and is a wonderful accompaniment to steamed rice and dal .
- Wash and cut each banana into two and pressure cook for 2 to 3 whistles.
- Allow the steam to escape before opening the lid.
- Peel, cut them into small cubes and keep aside.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds.
- Add the banana, salt and turmeric powder and mix gently and sauté on a medium flame for a minute while stirring continuously.
- Add the coconut, mix gently and sauté on a slow flame for another 4 to 5 minutes. Serve hot.
- Peel and chop the bananas immediately as they get hard when cool.
Nutrient values per serving
|Vitamin A||50.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||13 mg|
|Folic Acid||11 mcg|
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