Raw Banana Kofta Curry - Kachche Kale Ka Kofta Curry....

Ingredients

• For Koftas:
• Raw bananas - 2, boil in 3 cups water till soft
• Potato – 3 medium size boiled (grated)
• Red Beans boiled -  ½ cup (helps to bind the kofta)
• Ginger - Green chili – garlic paste - 2 tsp
• Coriander powder - 1/2 tsp
• Amchur powder - pinch
• Coriander leaves - 2 tbsps, finely chopped
• Cornflour- 3tsp (dissolved in cold water- add pinch of salt)
• Salt to taste
• Oil – 2 tsp for Gravy, 2 tsp to fry onion and whole spices, Few drops of oil used in Appe Pan.

• For Gravy:
• Cinnamon stick - 1"
• Cardamom - 1
• Onion - 2 roughly chopped
• Tomato - 1, large, pureed
• Green chillies-1
• Ginger paste – ½ inch
• Garlic-4-5
• Cumin Seeds-2 tsp
• Asafoetida (Hing)- pinch
• Turmeric powder - 1/4 tsp
• Sesame seeds (white till) – 2tsp
• Red chilli powder - 1/2 tsp
• Coriander powder - 1 1/2 tsps
• Garam Masala - 1/4 tsp
• Fresh cream - 1 tbsp for garnish (or malai/top of milk)
• Salt to taste
• Coriander leaves for garnish

Method

1. Cut the end of the raw bananas. Cut each raw banana into two pieces. Do not peel the skin. Boil them 4 cups of water along with pinch of salt on low to medium flame. It will take approx 20-30 mts based on the size of the raw bananas. Insert a knife into the raw banana and if it goes through smoothly then its cooked till soft. Turn off heat and drain the water. Cool and peel the raw bananas and grate them.
2. In a bowl, add the grated raw banana,  grated potato, Mashed red beans, ginger-garlic- green chili paste, coriander powder, amchur powder, coriander leaves, and salt. Mix well the mixture such that you can make small lime sized balls (koftas). Make small koftas and keep aside.
3. Heat Appe Pan (Paniyaram Pan) oil for making kofta with few drops of oil in each arounds. Once the oil is hot, reduce flame to medium and dip the balls in cornflour water then carefully place the balls  gently into the appe pan. Close the lid and cook for 2.5 minutes and remove the lid and cook the kofta on each side for another 3 minutes or till golden brown in colour and remove into a bowl lined with absorbent paper. Keep aside and make the gravy.
4. To prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick, cumin seeds, and cardamom and allow to splutter. Add the chopped onions and saute for 4 minutes, add ginger-garlic- green chili and saute for a minute., remove form heat add 2 tsp of white till (sesame seeds). Add turmeric powder, cumin powder, coriander powder, red chili powder and salt and mix. Now allow the mixture to cool, then grind to smooth paste.
5. Take a kadai add few drops of oil add pinch of hing (asafoetida), add the onion paste mixture, cook for 3-4 minutes, add tomato puree and cook for 5 minutes.
6. Add 1 1/2 cups of water and bring to a boil. Reduce flame and simmer for 7-8 minutes or till it reaches the desired curry consistency. Now add fresh cream and cook for another 2 minutes. Turn off heat.
7. To serve the kofta curry, place the koftas in a deep bowl and pour the gravy over the koftas till submerged. Allow to sit for 7-10 minutes and serve warm. Fresh coriander leaves.

The warming Raw Banana gravy adds that magic touch which pulls the dish together and makes for an excellent side with flavored rice or rotis.  Happy Cooking.
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