1. Ethapazham / ripe plantain – 1 medium, cut into small pieces
2. Ghee – 2 tbsp
Cashews and raisins – 2 tbsp each
Thenga kothu – 2 tbsp(optional)
3. Eggs – 2
Sugar – 2 tbsp
Cradamom powder – 1/4 tsp
Salt – 1 pinch
1. Heat 1 tbsp ghee in a pan. Fry cashews until light golden. Add raisins and fry until they puff up. Remove to a plate. Fry coconut slices, if usinh. Pour a tbsp of ghee to the same pan. Add the ethapazham pieces and fry until golden and done, takes about 8 – 10 minutes at medium-low heat (you can deep-fry them instead). Remove to a bowl.
2. Meanwhile beat the eggs, sugar, cardamom powder and a tincy pinch of salt in a large bowl (you can grind them in the large jar of a mixie). Add the fried cashews, raisins and fried ethapazham pieces. Mix well until uniformly distributed.
3. Heat 1 tsp ghee in a medium-small sized non-stick saucepan. Add the ethapazham mixture. Cook covered at the lowest heat setting for about 20 – 25 minutes, depending on the saucepan used. Insert a tooth pick (If the top part remains uncooked, flip it to the other side or invert it on to a griddle carefully and cook for 4 – 6 minutes on the other side at low heat) Switch off. Transfer it to a plate carefully and cut into wedges or squares.