The Food Diary- Raw Banana Kofta Curry

I usually make super easy, healthy and appetizing raw banana cutlets as an appetizer or as a side item that goes very well with my simple rice 'n' dal plate.

But today I thought of giving little twist to my regular recipe by making 'koftas' (in round ball shapes) from raw bananas and dumping the balls into a delectable spicy gravy.

The warming gravy gives that flavourful touch which pulls the dish together and makes it an excellent side with piping hot rice/phulkas/rotis.

Detailed Recipe Below:

Ingredients:

3 raw bananas.

2 boiled potatoes.

2 1/2 medium sized onions.

1 inch ginger

10-12 cloves of garlic.

2 medium sized tomatoes.

1/2 tsp cornflour.

1/2 tsp gram flour(besan).

1/2 tsp ginger garlic paste.

1 tsp turmeric powder(haldi powder).

1/3 tsp cumin powder.

1 tsp coriander powder.

1 1/2 tsp chilli powder.

1/2 tsp garam masala powder.

1/3 tsp dried mango powder(amchur powder).

5-6 black peppercorns.

2-3 cardamom.

4-5 cloves.

1 inch cinnamon stick.

2 petals of star anise.

1 black cardamom.

1 tbsp fresh cream.

Finely chopped fresh coriander leaves.

Step by Step Preparation:

Kofta Preparation:

Step 1: Rinse thoroughly 3 raw bananas. Cut the two end portions of bananas and then cut them into two halves from the middle.

Step 2: Take 1 glass of water in a pan. Add some salt and 1/2 tsp turmeric powder to it and bring it to boil. Then add the cut raw bananas to the boiling water and cover the pan with a lid. Allow the bananas to get cooked properly .Check if the bananas if softened or not which gives a sense that it's done.

Step 3:Once done take them out of boiling water and place them on a plate allowing to cool down completely. 

Step 4: Then peel off the skin from the bananas. After peeling off the skin put them in a bowl and mash it properly. Then add 2 boiled potatoes to it and mash it with the bananas.

Step 5: Add 1/2 cut medium sized onion finely chopped , 1/3 tsp turmeric powder, 1/3 tsp coriander powder, 1/2 tsp chilli powder, 1/3 tsp dried mango powder(amchur powder), some freshly chopped coriander leaves, 1/2 tsp ginger garlic paste, 1/2 tsp cornflour, 1/2 tsp gram flour(besan) and salt to taste, into the banana potato mixture.

Step 6: Rub some oil onto your palms and start making lemon sized round balls from the mixture.

Step 7:After making all the balls, take oil in a kadhai for frying them until golden brown.

Step 8: Once fried properly take them out of the pan and put them on an absorbent paper.

Gravy Preparation :

Step 9: Take 2 tbsp oil in a pan.Allow it to heat.Then add 5-6 black peppercorns, 2-3 cardamom, 3-4 cloves, 1 inch cinnamon stick, 2 petals of star anise and 1 black cardamom. Fry all the whole masalas for 1 minute.

Step 10: After the whole masalas are fried add 1 inch ginger, 10-12 cloves of garlic and fry for sometime.Then add finely diced 2 medium sized onion and continue frying until the onions have turned golden brown. Once done allow the fried masalas to cool down and then put them into a blender.

Step 11: Make a fine paste of the masalas by grinding them all together.

Step 12: Onto the same pan add heat 1 or 2 more tbsp of oil and add 1/2 tsp cumin seeds.Once the seeds starts crackling add the grounded masala paste to it. Cook until the raw smell completely vanishes and oil starts leaving the sides of the paste.

Step 13: After that add tomato puree(made from 2 medium sized tomatoes) and cook till the raw smell of tomatoes goes off completely.

Step 14: Then add 1/2 tsp turmeric powder, 1 tsp chilli powder(as per your taste), 1/2 tsp coriander powder, 1/3 tsp garam masala powder and salt per taste. Cook the masala thoroughly until oil starts coming out on the top and sides of the masala. Then add 1 tbsp of fresh cream to it and give a good stir to it.

Step 15: For good consistency of the gravy add 1 1/2 cup of water and bring it to a nice boil.

Step 16: Into the boiling gravy, one by one add the kofta balls and switch off the flame immediately, so that the soft balls don't break.

Step 17: Lastly garnish it with freshly chopped coriander leaves and serve hot with rice/roti.

Do try my recipe and share your experience with me in the comment section.

                                                         

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~Thanks~