Green Banana Kofta Curry , Kachke Kele Ke Kofte, Kela Ka Kofta, केला कोफ्ता करी
Ingredients for Raw Banana Kofta Curry
Raw banana - 5 (400 gms)
Tomato - 2 (200 gms)
Green chillies - 2
Ginger - 1-inch baton
Peanuts - 2 tbsp
Ginger - ½ inch piece
Chickpea flour - 2 tbsp
Turmeric Powder - ¼ tsp
Coriander Powder - 1 Tsp
Red chilli powder - ¾ tsp
Green chilli - 2 (finely chopped)
Dry fenugreek leaves - 1 tsp
Garam masala - ½ tsp
Salt - 1.25 tsp (or to taste)
How to make the raw banana kofta curry:
1- Wash and dry the raw bananas.
2- Cut and remove the stalk of banana from both the sides. Cut the thick pieces of the banana.
3- Boil the pieces in the pressure cooker with the 1 cup of water.
4- Turn the flame to low after the first whistle and cook the bananas for 2 minutes.
5- Switch off the flame after the 2 minutes and open the lid when the pressure of the cooker has released.
6- Strain bananas out of the water using the strainer.
7- Peel the boiled bananas
8- Mash the peeled bananas.
9- Add the chickpea flour, ½ tsp of salt, red chilli powder, ½ tsp paste of ginger, finely chopped green chillies, garam masala less than the ¼ of tsp and finely chopped green coriander in the mashed bananas and mix them properly.
10- Preheat oil in the wok
11- Take some portion of the mixture and roll it to make the round ball out of it
12- Make balls of the whole mixture using the same procedure.
13- Add all the balls in the wok to fry.
14- Stir, flip and fry the balls until they are golden brown in colour.
15- Take out the fried balls in the plate.
16- Prepare a paste of the peanuts, tomatoes, ginger and green chilli.
17- Add the prepared paste and red chilli powder in the roasted spices
18- Stir and roast them until the oil separates from the masala mixture.
19- Add and mix the 1.5 cups of water, salt, garam masala, chopped green coriander.
20- Add the fried balls in the gravy once it has boiled.
21- Cook the gravy for 2 minutes on the low flame.
22- Switch off the flame and take out the curry in a bowl.
Serving:
1- Garnish the curry with chopped green coriander and serve it with chappatis, paranthas.
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