Kela Kofta curry | Raw Banana/plantain curry

Kela kofta curry or raw banana curry is made with plantain fried dumplings served with a rich flavorful gravy. Kofta is generally made during special occasions or festivals in the north Indian households. The deep fried kofta can be served as starter too with any chutney or sauce it works as a great appetizer and is perfect during fasting too.

Yield : 5 Servings Prep time : 10 minutes Cooking time : 45 minutes Difficulty : Medium

INGREDIENTS

For Kofta

• 2 plantain/raw banana
• 1 large potato
• 1 tsp chili powder
• 1 tsp chat masala
• 4 -5 tbsp chickpeas flour/ besan
• oil to deep fry
• salt to taste

For Gravy

• 2 large onion, roughly chopped
• 2 large tomato, roughly chopped
• 1 tbsp ginger garlic paste
• 1 tbsp oil
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp vegetable masala
• 2 tsp coriander powder
• salt to taste
• 1-2 cups of water
• chopped coriander leaves

METHOD

For Frying

1. Cut the ends of plantain, divide into two pieces and pressure cook it along with potato for 2 whistles.
2. Mash the cooked plantain and potato add chili powder, chat masala, and besan. Combine everything well and make it into a smooth dough. (makes around 10-12 balls)
3. Divide the dough into equal portions and roll out into smooth balls. Repeat the same for rest.
4. Heat oil for deep frying in a kadai or wok. Gently slide the kofta into hot oil and fry on a medium flame until the kofta turns golden brown from all sides.
5. Drain in tissue paper and keep aside.

For Gravy

1. Grind the onion and tomato separately into smooth paste. Do not add water while grinding.
2. Heat oil in kadai or wok and add the ground onion paste, ginger garlic paste fry until oil starts to separate on a medium flame.
3. Add chili powder, salt, vegetable masala, turmeric powder to the onion paste and fry until the raw smell disappears.
4. Add the tomato puree at this point and fry again for 5 minutes stirring in intervals. Add 1- 2 cups of water and bring it to good boil.
5. Add fried kofta and combine it very well with the gravy. Simmer it for another 5 minutes. Garnish with chopped coriander leaves and serve hot with rice or chapati (Indian flat bread).

NOTES

• Before starting with the gravy, fry the kofta first to make this curry faster.
• Fried kofta might get soggy while kept in gravy for a long time. I suggest to add the fried kofta to the gravy just 5 -10 minutes before serving.
• You can add soaked paste of cashew/almonds (8-10) for a rich gravy.