Ingredients
             Plantians - 2
             Grated fresh coconut - 1-1/2 cup
             Crushed black pepper - 1/4 teaspoon
             Turmeric Powder - 1 pinch
             Salt to taste
             Mustard - 1/2 teaspoon
             Red chilli - 1
             Urad dal - 1/2 teaspoon
             Curry leaves for seasoning
             Coconut oil - 1 tablespoon

             Preparation
             Peel plantains and cut into small pieces after slitting length wise into quarters clean
             the plaintains in turmeric water. Cook with water well above level of plaintains, salt,
             turmeric and pepper added on low heat until plantains are done. It takes about
             almost 25 minutes or so. Grind half the fresh coconut and add it to cooked
             plantains. In a seperate pan heat coconut oil and season with mustard, urad dal,
             curry leaves and fry remaining grated coconut until reddish brown pour this into the
             plantains and ericheri is ready.