Raw Banana Kofta Curry

Raw Banana belongs to the plantain family and is often referred as Kacche Kela in India. It is most popular in South Indian states like Kerala, Tamil Nadu. They are a staple food in tropical regions of the world and are used in varied ways like steamed, fried etc. They are referred to as "potatoes of the Caribbean" since they resemble in flavor. These cannot be eaten raw unlike the regular yellow bananas and hence need some cooking (usually boiled).

Lot of wonderful curries can be prepared with raw bananas and one such is 'Kofta Curry'. Now, let us see the recipe

Cooking Time: 30 mins                      Servings: 5 
Preparation Time: 20 mins                Category:  Main course, Veg. 

Ingredients:

Raw Banana Kofta Curry

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Raw Bananas - 2
Finely chopped onions - 1
Finely chopped green chillies - 2
Potato - 1
Besan/chick pea flour - 1 cup
Finely chopped garlic cloves - 4
Kaju/Cashew nuts - 1 cup
Tomato - 1
Onions - 2
Cooking oil - 2 tbsps
Cumin seeds - 1 tsp
Cardamom stick - 1
Cloves - 4
Bay leaves - 1
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Red chilly powder - 2 tsps
Coriander powder - 1 tsp
Fennel seed powder - 1 tsp
Crushed Kasuri Methi - 2 tsps
Salt to taste
Finely chopped coriander strings - 2

Preparation Method:
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Koftas
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• Boil raw bananas along with potato in a pressure cooker for 2-3 whistles.
• When done, peel off the skin and mash bananas along with potato.
• To this add finely chopped onions, green chillies, garlic, salt to taste, half cup of gram flour, 1 tsp of chilly powder, 1/2 cup crushed cashew nuts, coriander powder.
• Mix all together to a thick dough. Take small quantities from this dough and make it into small/medium balls.
• Roll these balls over the remaining flour and deep fry in oil until they are properly cooked.
• When done, keep these kofta balls aside.

Gravy curry
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• Cut onions and tomato into cubes. Put them into a blender along with the remaining cashew nut and blend them into a paste.
• Heat oil in a vessel and add cardamom stick, cloves, cumin seeds and bay leave. After about 20-30 secs add the blended paste in the oil. 
• Mix well and cook for about 10 mins on medium heat. Then add chilly powder, turmeric, salt to taste, fennel seed powder, cup of water and mix well. 
• Let is simmer for another 5 mins and then add the crushed kasuri methi. Mix well and add the kofta balls to this gravy. Cook for another 10 mins on low heat.
• Turn of the stove and take the dish into a serving bowl. Garnish with finely chopped coriander or fried curry leaves and green chillies. 
• Serve hot with any of Indian breads, pulka or roti, jeera rice etc.