Koftas are deep-fried dumplings which can be prepared out of several different ingredients like lauki/bottle gourd, kathal and paneer and many more. Originally kofta is a Central Asian delicacy but heartily cooked and eaten across the whole Indian Subcontinent. Kofta dishes are prepared on special occasions in the households likewise keeps high ranking in the restaurant menus
Today I am going to share kofta curry made with raw bananas or plantains. This recipe is an authentic Bengali Style. I have kept it very simple as Bengalies do. I have not used onions and garlic in the gravy yet this is prepared outstandingly tasty
|Raw Banana Kofta|
Prep time – 20 min
Cooking time – 25-30 min
Course – Main
Cuisine – Indian (Bengali)
Author – Bharti Dhawan
INGREDIENTS FOR KOFTAS
Raw bananas/kachche Kele – 3 nos.
Potatoes/Aaloo – 2 nos.
Chickpea flour/besan – 2 tbsp.
Salt, red chilly powder, roasted cumin powder, coriander powder – 1 tsp each
Raisins/kishmish – 1 tbsp.
Oil for deep frying
INGREDIENTS FOR THE GRAVY
Chopped tomatoes – 1 cup or 2 big sized
Curd/dahi – 4 tbsp
Chickpea flour/besan – 1 tbsp
Grated ginger – 2 Tsp
Finely chopped green chillies – 1 Tsp
Asafoetida/ heeng powder – 1 Tsp
Jeera (whole) – 1tsp
Bay leaves/tez patta – 2 nos.
Salt, red chilly powder, coriander powder, garam masala powder, roasted cumin powder and haldi powder – 1 tsp. or as per taste
Half cup water for mixing all the powdered spices
Sugar – a pinch
Sufficient water for gravy – as per desire + half cup to make the spice mix
METHOD FOR KOFTAS-:
1- Cut bananas into halves with peels on and pressure cook them with potatoes and turmeric powder till 2 whistles
2- Peel both the ingredients and add besan and all the powdered spices along with salt.
3- Mash and mix everything together well and keep at rest for 10 minutes.
4- Heat the oil in a kadhai whilst make desired shaped Koftas.
5- Deep fry them until golden brown and keep aside to prepare for the gravy
METHOD FOR GREVY – :
1- First of all whisk curd with besan and keep aside.
2- Add salt and powdered spices with a half cup of water and mix well.
3- Heat oil and add heeng powder and bay leaf.
Add ginger and green chillies. Fry them a little and add chopped tomatoes
4- Add spice mix water and give a few boils. Cook this masala until tomatoes become mushy
5- Add besan mix curd and cook well. Next, add water for gravy and boil for 5 minutes.
Add fried Koftas now and give 1 more boil.
6- Switch off the gas and cover with a lid for rest.
Tasty Bengali style banana Koftas are ready to serve with roti or rice.