Banana Erccherry

Banana Erccherry
4 bananas or 2 large plantains, peeled and sliced
water, to cover
1/4 teaspoon tumeric
salt
1 cup shredded coconut
1 red chili pepper
2 green chili peppers
4 curry leaves
1/2 teaspoon cumin
1/2 teaspoon ground mustard
1 Tablespoon coconut oil

In a small saucepan, bring the bananas, water, tumeric, and salt to a boil, cook until just soft. Purée. Add remaining ingredients and purée until smooth. Add more oil if you want a thinner consistency. Serve at room temperature.

I am not sure exactly how to describe this dish. It is kind of made in the way of a fruit compote, with a lot of added spice, but it's consistency is more like a spread such as hummus. This is a bright green condiment that definitely has a kick to it. I even left the seeds in the peppers. You can tone down the spice, or add sugar for something sweeter.