Home » Recipes » NAVRATRI FOOD » KELA KOFTA CURRY

KELA KOFTA CURRY

[Fried raw banana dumpling served with tomato and cashew nut paste gravy]

Preparation time—10 minutes                                     Cooking time—45 minutes

Serving—4                                                                              Category—vrat food

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  • Raw banana                                                                         5
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  • Green chilies, chopped                                                 2
  • Coriander leaves chopped                                          2tsp
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  • Black pepper powder                                                     1tsp
  • Sendha namak [rock salt]                                            to taste
  • Ghee                                                                                         to fry
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  • Tomatoes [roughly chopped]                                    4 medium size
  • Cashew nuts [broken]                                                    2tbsp
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  • Coriander leaves [roughly chopped]                     ½ cup
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  • Green chilies [roughly chopped]                               3
  • Cumin seeds                                                                          1tsp
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  • Cardamom [green] powder                                         ½ tsp
  • Sendha namak [rock salt]                                             to taste
  • Pepper powder                                                                    ½ tsp
  • Ghee                                                                                            1tbsp

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METHOD

1-Put banana in a pan, cover with water and boil it for 20 minutes, remove it from, cooi and mash.

2-In another pan boil roughly chopped tomatoes, green chilies and coriander leaves. Add cleaned and washed cashew nuts to it and boil for 15 minutes.

3- Add rest of the kofta ingredients to mashed banana, except ghee and mix well.

4-Divide this mixture into 20 parts, shape them into small balls [koftas] and deep fry till light brown in colour and keeps aside.

5-Remove the tomato and cashew nut mixture from the fire cool it then grind it to a smooth

Paste.

6-Heat ghee in a pan, crackles cumin seeds, add ground paste sauté for4-5 minutes.

7-Add 2 cups of water, bring it to boil then simmer until gravy thickens. Add cardamom powder, pepper powder and salt and mix well. Add koftas to it and serve immediately with Sama ke chawal, kuttu ki poories and plain curd.

About Anil Kumar

Chef at Mayuri Farms and Restaurant