RAW BANANA KOFTA CURRY

I have always wondered what can be made with raw bananas... Then I gradually learnt, that raw bananas can very well replace potatoes in all possible dishes and can be cooked in a number of ways. Since then I have been using them quiet frequently, and apart from the flavor it adds to the dish, they are more nutritious than potatoes...

Today I am sharing with you one of my favorite raw banana recipe, and I am sure, you will enjoy it too..

Note : The koftas made in this can also be used as a tea time snack.

 
INGREDIENTS :
 
FOR KOFTAS :

• 3 raw bananas, boiled, peeled and mashed.
• 2 potatoes, boiled and mashed.
• 2 tsp cumin powder.
• 2 tsp chat masala powder.
• 1 tsp turmeric powder.
• 2 chopped green chillies.
• Salt to taste.
• Oil for frying.

 
FOR GRAVY :

• 1 tsp ginger garlic paste.
• 3 chopped onions.
• 3 chopped tomatoes.
• 1/2 cup coconut milk.
• 2-3 tbsp. tomato puree.
• 2-3 chopped green chillies.
• 1 tsp cumin.
• 1 tsp mustard seeds.
• 7-8 curry leaves.
• 2 tbsp. oil.
• salt to taste.
• Corriander leaves for garnishing.

METHOD :

For Koftas :

• Boil the raw bananas in pressure cooker, along with the peel. Generally it requires, 4-5 whistles. Once done, peel and mash them.

• Boil the potatoes and mash them. Add them to mashed bananas.

• Add cumin powder, chaat masala, turmeric powder, chopped green chillies and salt to it.

• Make them into cutlets and deep fry in oil till golden brown. If the mixture seems too watery, add 1 tsp of gram flour to it. Remove from oil and keep aside.
   

For Gravy :

• In pan, heat oil and add curry leaves, cumin seeds and mustard seeds. Allow it to splutter.

 

• Add ginger garlic paste and green chillies, and saute for few seconds. 

 

• Add chopped onions and tomatoes, salt and cook for 2-3 minutes till onion and tomatoes soften.

 

• Add tomato puree and coconut milk and cook for 3-4 minutes on low flame, till mixture leaves oil.

 

• Add 2 cups of water and bring to a boil.

 

• Add potato banana koftas, and cover and simmer for 2-3 mins.
• Garnish with coriander, and serve hot with lachcha parathas or chapatis.