Mix the skinned, chopped, soaked in water plantain, grated coconut, turmeric, salt, garlic, chillies into a pan and cook till plantain is tender. Make sure it doesn't burn, by stirring occasionally.

Once cooked, do the seasoning (tadka).

Heat oil in a small pan, splutter the mustard seeds in it. Add the cumin seeds. Add the sliced shallots, broken red dry chillies and curry leaves. Let the shallots turn light brown.

Remove from flame and add it to the main dish.