Raw Banana / Kacche Kele Kofta Curry !!
Kacche kele/ Raw Banana kofta curry is an eternal favourite of Bengali community but now it becomes one of the most liked of current trending meals .In North India, it’s a classic vegetarian dish that served in special occasion .This recipe is appreciated by millions every day because of its nutrients value and great taste . The dumplings (raw banana koftas ) can be served as an appetiser or can be served as a main dish by simmered in a rich gravy.
Kacche akele/ raw bananas are boiled and mashed with boiled potatoes with few spices, usually deep fried raw banana fritters along with rich gravy. It’s easy to make , healthy and delicious.The summer heat with high humidity is unbearable and demand some soothing meal to relish .
Today , I’m sharing one of my version of cooking this curry in a little different way which is a mingle of mildly spicy, sweet and sour flavour . Koftas are shallow fried to keep it’s food value. The light tomato gravy adds that magic touch that pulls the dish together and makes an excellent side dish that you can serve it with roti , flat bread or jeera rice .
Ingredients for making Raw Banana kofta Curry .
The following ingredients of making Raw Banana Kofta Curry is available in any local shop.
For Koftas:
2 Raw Bananas, boiled
1 small potato, boiled
2 tablespoons mixed dry fruits powdered / cashew powdered
2 tablespoons Sattu ( Bengal gram ) / besan
1/2 inch ginger , finely chopped
1 teaspoon red chili powder
Salt to taste
1 teaspoon chat masala
2 tablespoons cooling oil
For gravy :
3 tomatoes
1 onion
4 garlic cloves
2 green chilies
1 teaspoon Kalonji / nigella seeds
Salt to taste
Pinch of turmeric
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 cup milk
1 teaspoon sugar
1 tablespoon cooking oil
Method :
For koftas :
Mashed boiled raw bananas and potato in a medium size bowl . Now add sattu ( Bengal gram ) , salt , dry fruits powder, chat masala and red chili powder . Mix it well , add more sattu if mixture is sticky .
Now make a ball out of this mixture and flatten with hands so that it cooked properly when you shallow fry it .
Heat oil in a frying pan and shallow fry it on low flame . Fry both sides about 3-4 minutes. Keep aside all the koftas.
For gravy :
Make a purée of tomatoes and keep aside.
Make a paste of onion, garlic and green chilies.
Heat oil in a skillet over medium flame . Add kaloni/ nigella seeds and let it splutter, add onion mixture paste and fry it for 2-3 minutes. Now add tomato purée , season with salt , sugar , turmeric powder , cumin powder and fry it till the colour of masala mixture ( spices ) turned into light brown colour . Stir it well .
Now add a cup of water into the masala and let it boil . Once gravy started boiling add a half cup of milk and stir it well . Add garam masala powder , again give it a nice stir and add koftas into this gravy and remove from gas .
Serve hot with rice or roti !!