KanchKolar Kofta Torkari (Raw Banana Kofta Curry)

Name: KanchKolar Kofta Torkari (Raw Banana Kofta Curry)
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 2 green plantain, boiled & mashed / grated; 1 potato, boiled & mashed / grated; 2 tsp. cumin seeds; 3 whole dry red chilies; 2 tbsp. oil; As needed oil to deep fry; 2 bay leaves; 1 inch " cinnamon stick; 2 green cardamoms; 4 cloves; 2 tsp. ginger, grated; 1 tomato, chopped; 1-2 green chilies, slit; 1-2 green chilies, chopped; 1 tsp. roasted cumin powder; 1/2 tsp. turmeric powder; as per taste salt; 1/2 tsp. garam masala powder; 1 tsp. ghee (clarified butter); 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#boxweek13 - This is a traditional Bengali homemade style curry of raw banana koftas in gravy. This is a "No Garlic & No Onion" based gravy. It is commonly cooked in every Bengali household and relished with steamed rice. Adding potatoes to the gravy is purely optional and finished off with ghee and a sprinkle of garam masala powder. #banana

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

3-4 servings

2green plantain, boiled & mashed / grated
1potato, boiled & mashed / grated
2 tsp.cumin seeds
3whole dry red chilies
2 tbsp.oil
As neededoil to deep fry
2bay leaves
1 inch " cinnamon stick
2green cardamoms
4cloves
2 tsp.ginger, grated
1tomato, chopped
1-2green chilies, slit
1-2green chilies, chopped
1 tsp.roasted cumin powder
1/2 tsp.turmeric powder
as per tastesalt
1/2 tsp.garam masala powder
1 tsp.ghee (clarified butter)
1 tsp.coriander leaves, chopped

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Steps

20-25 minutes

1

Dry roast 1 tsp. cumin seeds, 2 green cardamoms and the red chilies for a few seconds. When cool, grind and keep aside.
2

In a bowl, mix together the mashed plantain, potato, salt, pinch of turmeric powder, 1 tsp. ginger, chopped green chilies and the powdered spice mix.
3

Form into small round koftas. Heat oil in a pan and deep fry them. Drain on a tissue paper and keep aside.
4

Heat 2 tbsp. oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and the remaining cumin seeds. Sauté for a few seconds.
5

Add the ginger, turmeric powder and the cumin powder mixed with little water. Fry on low flame till oil separates.
6

Add the tomatoes and sauté till well mashed up. Add 2 cups water, slit green chilies and salt. Simmer on low flame for 4-5 minutes till the gravy thickens to a desired consistency.
7

Add the koftas, garam masala powder and ghee. Give it a gentle stir.
8

Serve, garnished with coriander leaves.
9

Note - 1. If serving later, arrange the fried koftas on a serving dish and pour the gravy over it.
2. The koftas can be prepared earlier and refrigerated to be cooked later.