Thursday, 16 April 2015

RAW BANANA KOFTA CURRY / KANCHAKOLAR KOFTA JHOL




Raw Banana.... does not sound that glamourous.... at least 25 years back I felt so. What is raw banana? If there is something called banana, it has to be a ripe one eaten as a fruit or in smoothies or desserts. This was what I felt till I tasted Raw Banana Kofta curry. That this humble, simple, plain looking vegetable can be made into a tasty dish was known to our family only few years back. Honestly... mom used to cook raw banana curry along with papaya and cat fish whenever we were sick. She used to tell us stories of lip smacking fish and meat curries that she would cook for us once we get well and managed to feed us this soup made of papaya and raw banana. Then may be someday she got this recipe of Raw Banana Kofta Curry from some friend and prepared it for us... it became an instant hit at our home.


Raw Banana or Kanchkola are firmer than the ripened ones and are usually cooked before eating.  We can actually prepare quite a number of yummy snacks and curries with this non-glamourous vegetable. I prepared this curry simply in a tomato base, using a potato to tighten the kofta. You will absolutely love this raw banana kofta curry / kanchkolar kofta jhol on an all vegetarian day. Let us do it together.


 INGREDIENTS : [ for the kofta ]
Raw Banana : 2
Potato : 1
Cashews : 7-8
Raisins : 10-12
Salt : as required
Sugar : 1/2 tsp
Turmeric Powder : 1/2 tsp

INGREDIENTS : [ for the gravy]
Tomato[red n ripe] : 2 medium
Onion Paste : 2 tbsp
Ginger Paste : 1 tbsp
Cumin Powder : 1 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tsp
Cumin Seeds : 2 pinches
Bay leaf : 1
Salt : As required
Oil : to fry the koftas and for the gravy.[ 1/2 small cup]

METHOD :
Peel the skin of the raw bananas and the potato. Cut half and wash. Pressure cook up to 1 whistle.

Once cold, open lid and discard water. Mash the boiled potato, raw banana along with salt, sugar, turmeric powder, broken cashews and raisins. Shape into balls and refrigerate for 1 hour.

Heat oil in  a small round shaped wok, so that the balls can be deep fried. Deep fry the balls in batches and arrange in a serving bowl/ tray.

Wash and cut the tomatoes into small pieces.

Transfer the remaining oil in a bigger wok. Temper with bay leaf and cumin seeds.

Add the onion paste. Saute till the raw smell goes.

Add the ginger paste. Fry up to 2 minutes and add the tomato pieces. Fry till they melt and the spice mix gets separated from the oil.

At this stage, add the cumin powder, coriander powder, red chilli powder, salt and turmeric and fry upto 1/2 a minute.

Add 1 cup water. Let boil for 3-4 minutes. Switch off and pour the gravy over the koftas.

Let them soak in the gravy for at least half an hour before serving.

Serve hot with steaming hot rice or chapatis.




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