Raw banana is a good source of Iron and hence its consumption is a boon for women. However the consumption of raw banana in curry is very limited. Here is a recipe which is easy to make.
This is one of the popular kofta curry made with plantain fried dumplings or kofta served with flavored sauce. Raw banana kofta curry can be made in few ways one is the here that I am posting a proper north Indian style another version is rich gravy where used cashew-nuts paste and fresh cream etc.
I have already post Cabbage Kofta Curry same way too. If you want to avoid for deep frying then you can grilled these koftas in microwave or shallow fry.
You can find different types of koftas in my blog…..Like- Paneer kofta Curry, Besan ke Kofte Malai Kofta, Palak Paneer kofta, Soya Chunk Kofta Curry and Many more…..
You can find different types of koftas in my blog…..Like- Paneer kofta Curry, Besan ke Kofte Malai Kofta, Palak Paneer kofta, Soya Chunk Kofta Curry and Many more…..
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| Kachche kele ka kofta |
Preparation Time-10 min.
Cooking Time- 40 min.
Serve- 4 person
INGREDIENTS-
For Kofta-
3-4 raw banana or kachcha kela
4 tbspn besan
Salt to taste
½ tespn Turmeric powder
½ red chilli powder
Oil for deep fry
For Gravy-
2 large onion paste
2 large tomato paste or puree
2 tespn Ginger-garlic paste
3 tbspn Oi2-3 bay leaf
2 tbspn red chilli powder
2 tespn coriander seeds powder
1 tespn turmeric powder
1 tbspn garam masala
Salt to taste
Chopped coriander leaves for garnishing
METHOD-
For Kofta-
Cut the banana and divide In to pieces, pressure cook for 1 whistle, peel and mash.
Add salt, red chilli powder, besan turmeric powder and garam masala powder mix everything to combine well and make a smooth dough.
Divide ready dough in equal portions and roll into round balls, keep aside for rest 5 min.
Heat oil for deep frying in a kadahi, carefully drop 4-5 koftas in oil and fry in medium flame until all sides are golden brown it takes around 5 minutes. Drain an absorbent paper and fry other koftas.
For Gravy-
Peel and roughly chop onion and grind into smooth paste, grind tomato also and keep aside.
In a small add chilli powder, coriander powder, and turmeric powder and garam masala, add 2-4 spoon water and mix well to make a paste.
Heat oil in a pan or kadhahi add bay leaf and sauté for 15 sec. add onion paste, ginger-garlic paste and fry until oil starts to separates around 4-5 min. in a slow to medium flame.
And now add spice mixture into onion mixture and sauté, cook for another 5-6 min. or till separate oil in slow flame.
Add 2-3 cup of water and let it boil for 5 min. then simmer for 10 minutes in slow flame.
Add kofta and switch off flame.
Now raw banana kofta is ready to serve.
Garnish with coriander leaves and serve with jeera rice or steamed rice.
