2 Nendrapazham.(Ripe Plantains)
1/2 cup Channa dal.
1 cup Grated coconut.
4 cubes Grated jaggery.
1 Red chilly.
1 tsp turmeric powder.
1 tbsp Coconut Oil.
1 tsp Mustard seeds.
1/2 tsp Jeera.
1/2 tsp rice flour.
1 Sprig Curry leaves.
Salt to taste.
Cook channa dal with little turmeric in pressure cooker. Make sure it does not become soo mushy.
Grind coconut, rice flour and red chilli together smoothly with water. Adding of rice flour would tighten the gravy. Keep the mixture aside.
Cut the banana into small piece and cook them along with jaggery and cashews. Once banana are cooked, add salt and the channa dal mixture. Bring them to boil.
At this stage add the grinded coconut mixture and stir for a min under medium flame. Remove from flame or else it will curdle.
In another pan, heat oil. Add mustard seeds, jeera,and curry leaves and add to the dish.