Unnakaaya (Ripe plantains with coconut filling)

Ingredients:

Plantains(medium ripe)    --   2 big
Grated coconut                     --   1 cup
Egg                                            --   1 (optional)
Cardamom powder            --   1/2 tsp
Cashew nuts(broken)         --   1 tbsp
Sugar                                        --   2 tbsp
Ghee                                          --   1 tsp
Oil                                               --   to deep fry

Preparation:

Cut the plantains into 2-3 pieces. Place it in a steamer and cook it until they are soft/ the skin starts to break up. You can also do it in a microwave. I am never a microwave expert, so I always like to steam cook. Make sure that the bananas are not over cooked. Also, if the plantains are overripe, you ll have difficulty in the further steps.

     

Remove the skin and cut the banana vertically. Remove the back seeds and the string(not sure what to call it. I hope you got it..) attached to it.
Mash or grind it into a smooth dough without any lumps. Do not add any water. This should be in the consistency of a thick dough. In case, it is a bit watery, refrigerate it for a while or add a little rice flour. This is not recommended.
Beat the egg with sugar and keep it aside.In a pan heat ghee and add cashews and saute for a while until they are light brown. Add the grated coconut and saute it for a minute or two. Mix the beaten eggs and cardamom powder to this and scramble it. Mix well and keep it aside to cool.



Make a lemon size balls out of the banana dough.Divide the coconut mixture into equal amounts as the number of the banana balls.
Grease your hands with ghee or oil. Take one ball and flatten it on your palm. Keep one portion of the filling in the center and close the edges,press lightly and roll it in your hands into the shape of unnakkaya.(as shown). Repeat it with all.
Heat oil in a frying pan. Once it is hot, reduce the flame to medium and carefully slide in the unnakaya into the oil. Keep turning the sides till all the sides become uniformly brown. Do not burn it.
Drain on to a paper towel.
Serve with hot tea.

Recipe Courtesy: Amma