Plantain Errisery, Raw Banana Erissery
by Tarla Dalal
20 Aug 2013
This recipe has been viewed 29923 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 .
Plantain Errisery, Raw Banana Erissery recipe - How to make Plantain Errisery, Raw Banana Erissery
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
Handy tip:
- 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:
- 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 |
Outbrain