Wednesday, January 15, 2014

Kache Kele Ka Kofta

"Kache Kele Ka Kofta"

"Kache Kele Ka Kofta" or "Raw Banana Kofta" as the name suggests is made with raw green bananas.
Usually banana is eaten ripe as a fruit but this kofta is a must try. Its a very simple and delicious dish made with few ingredients. A no onion no garlic recipe which can be prepared during festive days too.

"Raw Bananas"
Raw banana is combined with aromatic Indian spices, deep fried to make the koftas later simmered in a tomato based gravy, creamed with cashew and coconut paste.
A perfect and unusual dish for a vegetarian dinner and sure to be loved by all.


Ingredients

For the Kofta

Raw Green Banana - 4 pcs
Sattu / Besan - 3 tablespoon
Garam Masala powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Salt to taste
Mustard Oil for deep frying.

For the Gravy

Cumin seeds - 1/2 teaspoon
Bay leaf - 1
Red chilli powder - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Tumric powder - 1/2teaspoon
Coriander powder - 1 tablespoon
Tomato - 2 medium
Ginger - 1 1/2inch piece
Cashew, soaked in water - 20 pcs
Desiccated coconut - 2 tablespoon
Garam Masala powder - 1/2 teaspoon
Green chilli, chopped - 2
Fresh green coriander - 3 tablespoon
Mustard Oil - 3 tablespoon
Salt to taste

For the Kofta

Wash the bananas and cut them into halves and boil. Cool, peal and mash the boiled bananas. Add sattu / besan, garam masala powder and salt to the mashed boiled bananas and mix well.





 Divide the mixture into 8-10 equal portions and shape them into round koftas.


Heat oil in a kadhai and deep fry the koftas until golden brown. Drain and keep on absorbent paper.



For the gravy

Grind the tomato and ginger to make a paste and keep aside for later use.
Grind the soaked cashew and coconut into a fine paste for later use.


Reduce the oil from the kadhai in which you have fried the koftas to around 3 tablespoon of oil.

Temper with cumin seeds and bay leaves. Add the ginger and tomato paste and fry for 2-3 minutes.Add the red chilli powder, black pepper powder, turmeric powder and coriander powder and fry until oil starts leaving the sides




Add the cashew paste, salt and cook for another 3-4 minutes. Add chopped coriander and green chillies along with 3/4th cup of water and let it come to a boil, add the garam masala powder and mix well.



Reduce flame and add the banana koftas let it simmer for 3-4  minutes. Do not over cook or the koftas will crumble.


Serve hot along with roti or rice.


Notes

I have used mustard oil for preparation of this dish as that is how my mum makes it however you could use any cooking oil that is used in your home.
Please apply some oil and wet your hands with water while making the koftas.
Be careful while adding salt as we have already added salt while making the koftas.
Check the consistency of the gravy and adjust water, also keep inmind that this is a thick gravy and we don't want it to be runny.

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