RAW BANANA KOFTA CURRY / KANCHAKOLAR KOFTA CURRY

Raw Banana doesn't sound glamorous; at least 25 years back I felt this way. Banana has to be ripe, either eaten as fruit or in desserts or be mashed and used in"malpua","shinni". This was my view until I tasted Raw Banana Kofta curry / Kanchakolar 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 our mother used to cook raw banana curry along with papaya and cat fish [shingi o magur] 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 someone and prepared it for us; it became an instant hit in our home. The father used to love it.

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 / KANCHAKOLAR KOFTA CURRY on a vegetarian day. Let us do it together. I do not usually fry the kofta, I cook the kofta mixture well and save oil.

INGREDIENTS : [ for the kofta ]

Raw Banana : 2
Potato : 1

Chopped Green Chilli : 1 tsp
Raisins : 7-8
Salt : as required
Sugar : 1/2 tsp

Cumin Powder : 1/2 tsp

Coriander Powder : 1/2 tsp

Dry Mango Powder : 1/2 tsp

Asafoetida : 2-3 pinches

Cumin Seed : 2-3 pinches
Turmeric Powder : 1/2 tsp

Cornflour : 1 tbsp

Oil : 2 tsp

INGREDIENTS : [ for the gravy]

Tomato[red n ripe] : 2 medium
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 : 3 tbsp

METHOD :

Peel the skin of the raw bananas and the potato. Cut half and wash. Pressure cook up to 1 whistle adding water, salt, turmeric.

Once cool, open the lid and discard water. Mash the boiled potato, raw banana.

Heat 2 oil in wok, temper it with cumin seeds, chopped green chillies, asafoetida. Add raw banana mixture, cumin powder, coriander powder, little of turmeric, salt, sugar. 

Keep stirring for 7-8 minutes. Add the raisins, dry mango powder. Stir cook for 2-3 minutes, add the cornflour. Fold in well.

Once done, transfer the mixture to a plate and let cool. Add the baking powder. Mash and mix well.

Once cool, shape them. Heat 1 tbsp oil in a pan, place the koftas and slow fry both sides well. Take out.

Wash and chop the tomatoes.

Heat oil in a wok. Temper with a bay leaf and cumin seeds.

Add the ginger paste, fry for 2 minutes and add the tomato pieces. Fry till they melt.

Add the cumin powder, coriander powder, red chilli powder, salt and turmeric and fry for 1/2 a minute.

Add a cup of water. Let boil for 3-4 minutes. Switch off the gas stove, pour the gravy over the koftas or keep in a separate bowl, pour 15 minutes before eating.

Heat and serve hot with steamed rice or chapatis.