Ingredients
2 plaintains
3-4 green chillies, chopped
1/2 tsp hing
1 dry red chilli
1 tsp mustard seeds
1 sprig curry leaves
2 tablespoon coconut, shredded
Salt to taste
1 1/2 tbsp cooking oil

Method
Peel the plaintains and cut them into tiny cubes.
Heat the oil and add the mustard, curry leaves, 
red chillies and green chillies.
When the seasoning is ready, add the plaintain 
and salt to taste.
Sprinkle some water and cook covered on a low 
flame till the vegetable is done.
Add the coconut and mix well.
Heat through.
Add the hing and serve with plain rice and dali thoi.