Plantain Errisery, Raw Banana Erissery
by Tarla Dalal

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 .

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Plantain Errisery, Raw Banana Erissery recipe - How to make Plantain Errisery, Raw Banana Erissery

3 raw bananas
1 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
3 whole dry kashmiri red chillies , broken into pieces
8 to 10 curry leaves (kadi patta)
salt to taste
1/4 tsp turmeric powder (haldi)
1/4 cup freshly grated fresh coconut

Method

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.

Handy tip:

Peel and chop the bananas immediately as they get hard when cool.

Nutrient values per serving

Energy	100 cal
Protein	1.3 g
Carbohydrates	9 g
Fiber	1.2 g
Fat	6.5 g
Cholesterol	0 mg
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
Calcium	7.6 mg
Iron	3.5 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	8.5 mg
Potassium	112.2 mg
Zinc	0.1 mg