Raw banana kofta curry

• Servings: 3
• Preparation time: 15 minutes.
• Boiling  time: 7 minutes.
• Dough making time: 5 minutes.
• Frying time: 10 minutes.
• Cooking time: 12 minutes.
• Serving time: 3 minutes
• Total time: 52 minutes.

There are many variety of kofta curry prepared in India as a main course meal. ‘Raw banana kofta curry’ is one of them, but here I used Besan batter to coat this prepared ball, due to this , kofta become very soft, flavourful and nutrition of  raw banana is intact into it.

Curry/gravy is spicy can be served with ‘Steamed Rice‘ or ‘Indian bread‘.

Ingredients:

For outer layer (dip):

• Besan (gram flour): half cup
• Garlic paste: ½ teaspoon
• Water: half cup
• Meetha soda (Soda-bicarb): 1 pinch
• Ajwain (carom seeds): half teaspoon
• Salt: ½   teaspoon

For kofta:

• Raw banana: 2 no.
• Onion: 1 no. (small size)
• Garlic paste: ½ teaspoon
• Salt: 1 teaspoon
• Green chilli: 1 no. (Chopped)
• Kalongi (onion seed): ½ teaspoon
• Chat masala powder: ½ teaspoon
• Mustard oil /cooking oil: for frying

For curry:

• Cumin seed: half teaspoon
• Bay leaf: 1 no.
• Onion: 1 no. (Medium size)
• Tomato: 1 no. (Small)
• Green chilli: 2 no.
• Ginger: 1”piece
• Garlic: 2-3 flacks
• Salt: ½ teaspoon
• Turmeric powder: ½ teaspoon
• Chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: ½ teaspoon

Preparation:

For outer layer:

1. Take a bowl. Put Besan, garlic paste, salt, and ajwain and Meetha soda, put water to make a smooth batter, to be used for dip. Keep aside.

For kofta:

1. Chop onion, ginger and garlic into small pieces. Keep aside.
2. Boil the raw banana into the pressure cooker to full cooking pressure, reduce the fame, put off the flame after two minutes; allow it to cool.
3. Take out boiled banana, peel off and grate them to make dough, Add salt, Chopped green chili , onion and garlic paste, Kalongi and chat masala powder, mix well Divide this batter  masala into 10-12 parts. Make oval/round shape as shown in photo, Keep aside.

For curry:

1. Chop onion, tomato, garlic and ginger roughly, grind them together to make fine paste. Keep aside.
2. Chop coriander leaves and slit green chilli, Keep aside.

Method:

For frying kofta ball:

1. Take fry pan, put oil Let oil to smoke. Pour a drop of batter into the oil; if batter comes up, it means right temperature of oil otherwise wait for a while and test again.
2. After getting right temperature of oil, dip prepared ball into batter (made for outer layer), directly picking by hand or use spoon; deep fry all balls, till golden brown, raw banana kofta is ready .Keep aside.

For making curry:

1. Take fry pan, put oil and let oil to smoke. When smokes add cumin seeds and bay leaf, wait till it sputters, add onion paste, stir it, lower the flame, and fry for ~ 4-5 minute.
2. Add Salt, Turmeric powder, Chilli powder, Coriander powder and fry for few seconds, add 1 cup of water (as per gravy consistency required)
3. Allow to boil for couple of minutes, add Garam masala powder and green chilli.
4. Cover the lid and put off the flame.
5. Take a serving bowl, arrange the kofta in it, and transfer the gravy on the kofta before serving.
6. Raw banana kofta curry is ready to serve.
7. Garnish with chopped coriander and serve with  ‘Steamed Rice‘ and ‘Chapati (Indian Bread)‘

Raw banana kofta curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.