Banana Kofta Curry

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As we all are aware of the nutritional fact of raw banana as a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and specially Vitamin B6 and Iron. But we hardly know any delicious dish made of Raw banana. This is a pure vegeterian dish mainly for those veggies who doesnt eat Onion and garlic also.

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Banana Kofta Curry recipe - How to make Banana Kofta Curry

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Preparation Time: 30 mins Cooking Time: 30 mins Total Time: 601 hours 4Makes 4 serving
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Ingredients

6 raw banana
2 cups chopped coriander (dhania)
2 tbsp turmeric powder (haldi)
1/2 tbsp garam masala
3 tbsp green chilli paste
3 tbsp cornflour
salt to taste

For The Filling
100 gms ricotta cheese
1/4 tsp nutmeg (jaiphal) powder
7 to 8 powdered almonds (badam)
1 tsp cardamom (elaichi) powder

To Be Blended Into A Powder
1 cup grated coconut
50 gms peanuts
1 cup chopped coriander (dhania) leaves
4 to 5 green chillies
2 tbsp sugar
2 tsp cumin seeds (jeera)
lemon juice to taste
salt to taste

For The Curry
500 gms dry green peas
1 tsp cumin seeds (jeera)
1 pinch baking soda
1 tbsp butter
salt to taste
1/2 cup tomato pulp

Method

Boil banana in pressure cooker. Peel out the skin and mash them.
Mix turmeric powder, garam masala, green chilli paste, salt and corn flour in a bowl and make 20-22 equal balls.
Combine the ricota cheese, nutmeg powder, almond powder and cardamom powder and make small balls for the filling.
Press a banana ball in the palms and fill in with a ball.
Round it up and then flatten.
Deep-fry the round balls in oil. These are called koftas.
Roast peanuts and cumin seeds and grind all other ground masala ingredients to paste.
Cook the peas by adding a pinch of soda along with the water.
Grind it in the mixer.
Melt butter in a kadhai and add the cumin seeds.
Add the tomato pulp, crushed peas, salt and boil.
Add grounded paste.
Cook for 5 more minutes and add more water if needed.
Just a few minutes before serving add the koftas. Serve warm.