Cut both ends of plantain and divide into 2 pieces, pressure cook for 1 whistle, peel and mash.

Add salt, cumin powder, garam masala, green chilli, coriander leaves and besan to the mashed plantain, mix everything to combie well, make smooth dough.

Divide prepared dough in equal portions and roll into smooth balls, repeat same for rest.

Heat oil for deep frying in a wok, drop a small ball of kofta mixture to check if it's breaking. Carefully drop 4-5 koftas in oil and fry in medium flame until all sides are golden. Drain in tissue paper and fry next batch same way.

Peel roughly chop onion and grind into smooth paste, grind tomato and keep aside.

Heat oil in a pan or wok add onion paste, ginger-garlic paste and saute until oil starts to separates aroun 5-6 min in medium flame.

Add turmeric powder, red chilli powder and salt and mix well, cook for another 4-5 min stirring in intervals. Add tomato puree and mix well cover and cook for 3-4 min, do stir in intervals.

Once mixture starts to leave oil, add 1/2 cup water, mix well and cook for 4-5 min in slow flame to cook masala well.

Add 4-5 cups of water and bring it to good boil, simmer for 10 min in medium flame. Add kofta and simmer again for 5 min in slow flame and off flame.

Garnish with coriander leaves.

Serve it with steamed rice or jeera rice.