Who doesn’t like kofta, especially if it’s a plant-based soft dumpling dunked in a spicy, delicious curry? This raw banana kofta curry is famous in states like Bihar and Bengal. Kaccha Kela, or raw banana dishes, are well-known in these states because of their abundant supply.
Ingredients Needed?
Raw Banana—Kaccha Kela or raw bananas are available in most ethnic/Indian /Asian Stores. Plantains can also be used raw. Gram Flour /Chickpea Flour/Besan - That works as a perfect binding agent. Spice Powder- Turmeric Powder, red chili powder, salt. Ginger Garlic Paste for that lovely flavor. Nigella seeds are used to create a noticeable fragrance in the dish. For Curry, Onion, Tomato Puree, ginger-garlic paste, cumin seeds, bay leaves, dry red chili, Big Cardamom, red chili powder, turmeric powder, coriander powder, and garam masala powder. Fresh chopped cilantro for garnish.
How to make it?
There are two steps involved. The first step is to make koftas. We will boil the raw banana or kaccha kela. Then, we will mash them with a fork or masher. Mix everything, including spices. Make small patties or round balls; I prefer patties because they cook faster and more adequately. Shallow fry, air fry, deep fry, or bake them.
Serving suggestion,
Plain white rice is a lit combination. I love to have it with plain paratha, poori, or roti. Pulao and rice taste excellent with this raw banana kofta curry.
Can we store it for long?
We can keep the dry kofta in the freezer for a long time, like one month. Whenever you want to serve it, make a lovely spicy curry, dip it in it, and serve.
Note-
Add kofta to the curry just before serving.If you leave them for a while they will soak up all the curry and you will end up with soggy patties without any kofta.
You may want to check a few of my curry recipes,
Dum Paneer Masala Methi Matar Malai Methi, Matar, Malai, Paneer Bengali Aloo Dum Baingan Bhaja/ Eggplant Bengali Style
