Raw Banana Kofta Curry (Kacche kele ke kofte)

Ingredients

For Koftas

4 raw bananas, parboiled, peeled and grated

½ cup Bengal gram flour (Besan/Chick pea flour)

1 finely chopped onion

1” finely chopped ginger

½ teaspoon coriander powder

2 tablespoon finely chopped coriander leaves

2 finely chopped green chilies

Salt to taste

1 tablespoon oil

Oil for frying

For gravy

3 Medium sized onions (make paste)

250 gms tomato puree

2 tea spoon ginger paste

1 tea spoon garlic paste

2-3 green chillies (paste)

½ teaspoon of red chilli

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ tea spoon jeera power (cumin)

1 cardamom

2 leaves of tejpatta (Bay leaf)

A small piece of cinnamon

2 table spoon chopped coriander leaves

2 cloves

A pinch of powder of kasuri methi (dried fenugreek leaves)(Making Kasuri Methi (dried fenugreek) at home)

Salt to taste

2 tablespoon Oil

Method

Heat ½ tablespoon oil in a pan.

Add besan (Bengal gram flour) to it. Mix it well.

Cook it over a slow flame till the besan gets a bit roasted, and keep stirring it.

Remove from stove. Keep it aside

Heat the remaining ½ tablespoon oil in another pan.

Add ginger to it. Stir it.

Add onions and fry till golden.

Add green chilies to it and stir it.

Now add roasted besan along with grated banana to it and stir it.

Add salt, coriander powder and chopped coriander leaves to it and mix it well.

Remove from stove.

Make small lemon size balls out of this mixture. These will be the Koftas.

Heat oil in a Kadhai (wok).

Fry all koftas golden brown over a medium flame

Drain and keep aside.

Gravy

Heat oil in a pan.  Add ginger & garlic paste to it. Stir it.

Add onion paste; cook it till the paste becomes golden.

Add green chilli paste and keep stirring it.

Now add the tomato puree to it and cook it till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste, and stir it well.

Now add water to it and cook for 8-10 minutes.

Now add kasuri methi powder.and cook for another 2 minutes.

Arrange Koftas in a dish.

Pour the gravy on the koftas.

Garnish them with chopped coriander leaves.

Serve while hot with parantha or rice