Delectable Green Banana Koftas

Bananas are good for health. They are rich in potassium and this was the fruit advised by my sports teacher when I was learning to play football. According to him it was the best fruit to gain muscle power.
Then one day my grand mother made koftas or dumplings from boiled raw green bananas. Since that day I have become a fan of this dish of raw green bananas. It has a taste which is unique and unparallel in its flavor. I still remember that when ever she wanted to reward me she prepared my favorite dish made from the charming green bananas.
The Recipe
The dumplings (raw banana kofta) can be served as an appetizer or can be simmered in a rich gravy and served as a main course dish.  These koftas make for an excellent side with flavored rice or rotis. The raw banana kofta curry can be served with pulao and you have a special meal on hand.

Prep time: 30 min

Cooking time: 45 min

Serves: 4

Main ingredient

1 raw banana

Ingredients

For Koftas:

Raw bananas - 2, boil in 3 cups water till soft

Paneer or cottage cheese - 3 tbsps (grated) optional

Onion - 1, small, very finely chopped

Besan Gram flour - 1 tbsp

Ginger - Green chili paste - 1 tsp

Coriander powder - 1/2 tsp

Dried mango powder - pinch

Coriander leaves - 2 tbsps, finely chopped

Salt to taste

Oil - for deep frying koftas

For the Gravy:

Cinnamon stick - 1"

Cardamom - 1

Onion - 1, finely chopped

Tomato - 1, large, pureed

Green chillies-ginger paste - 1 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Cumin powder - pinch

Coriander powder - 1 1/2 tsps

Garam Masala - 1/4 tsp

Cashew - 10 (soak in 1/4 cup milk for 15 mts and grind to a paste)

Fresh cream - 1 tbsp for garnish (or malai/top of milk)

Salt to taste

Oil - 2 tbsps

Coriander leaves for garnishing

1. Method
2. Cut the end of the raw bananas then cut each raw banana into two pieces. Do not peel the skin. Boil them in 4 cups of water along with 1/2 tsp turmeric powder 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 it is cooked. Turn off  the heat and drain the water. Cool and peel the raw bananas and grate them.
3. In a bowl, add the grated raw banana, chopped onions, grated paneer, ginger green chili paste, coriander powder, amchur powder, coriander leaves, besan and salt. Mix well and if necessary add another tbsp of besan to bind the mixture such that you can make small lime sized balls (koftas). Make small koftas and keep aside.
4. Heat oil for deep frying. Once the oil is hot, reduce the flame to medium and place the balls gently into the hot oil. Deep fry to a golden brown shade and remove into a bowl lined with absorbent paper. Keep aside and make the gravy.
5. To prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow them to splutter. Add the chopped onions and sauté for 6 minutes. Add ginger green chili paste and sauté for a minute. Add turmeric powder, cumin powder, coriander powder, red chili powder and salt and mix. Add the tomato puree and cook for 8 minutes. Add cashew nut paste and cook for 3 minutes.
6. Add 1 1/2 cups of water and bring it to a boil. Reduce the flame and simmer for 7to8 minutes or till it reaches the desired curry consistency. 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. Garnish with fresh cream and fresh coriander leaves.

Today I want to share this recipe with you and hope that all of you would love it as much as I do.

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