Ingredients:

• curry plantains 2, big
• grated copra (dry coconut) – 1/3 cup
• Turmeric powder – ?tsp
• chick peas flour (besan) – 1 tbsp
• oil – ?cup
• Cloves 2
• Garlic – 1 tsp, minced
• green chilies 2 to 3, finely chopped
• Onion – ?cup, finely chopped
• salt to taste

Method:

1. Cut each banana into half and steam with the peel till cooked.
2. When they are cool enough to handle, peel and cut into 2 cm cubes.
3. Mix grated copra with turmeric powder, besan and salt.
4. Heat oil in a kadai. Add cloves and garlic.
5. Fry till fragrant. Add green chilies and onion and fry till onion is light brown.
6. Add banana and fry well it turns brown.
7. Add the coconut mixture fry for 2 more minutes and remove from fire.