Cut the plantain into two pieces. Put them in a vessel of water and cook until soft.
Do not overcook. The plantain should be soft and firm enough to grate.
Remove from water and cool.
Remove the peel and grate the plantains using a grater with big holes.
Heat oil in a pan and add the mustard seeds and urad dal and let them splutter.
Add the slit green chillies, curry leaves and hing and fry for a few seconds.
Then add the finely chopped onion and fry till onions turn golden brown color.
Now add the grated plantain, salt and turmeric powder and combine well.
Reduce the flame to low and fry for 3 – 4 minutes.
Add the coconut and mix well.
Turn off the flame and serve hot with rice.