Categories: Fruits, Vegetarian, Indian 
      Yield: 4 servings 
  
      2    Plaintanos 
  1 1/2 c  Fresh coconut 
           Crushed black pepper 
           Turmeric, salt to taste. 
           Mustard; (seasoning) 
      1    Red chilli; (seasoning) 
           Urad dal; (seasoning) 
           Curry leaves; (seasoning) 
           Oil; (seasoning) 
  
  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. 
   
    U15297@uicvm.bitnet (Shyamala Parameswaran)