Kacche Kele Ke Kofte ( Raw banana Koftas)

While you wouldn’t really pick up raw bananas as a part of your regular vegetable shopping, but once a while you can , to make this raw banana Kofta Curry, that’s very high on nutrients as well as taste. This recipe here is onion and garlic free too. The Bengali in me, loves her Kaanch Kola (raw banana) as we call it . I could even relish boiled raw banana mash with green chilies and mustard oil, our most trusted dish whenever tummy issues crop up. My boys however would squirm at the very idea. So I have to get as innovative as I can be and camouflage such vegetables in more appealing looking dishes.

kele kofteThis recipe here is onion and garlic free. To make it a bit fancy , I have used cashew and sunflower seeds paste to give the gravy a lovely texture and taste. You can easily make the koftas a day in advance,store it in the fridge, fry and add it to the gravy later.

kele kofta 1

Kacche Kele Ke Kofte ( Raw banana Koftas)
Author: 
Recipe type: Main course
Cuisine: Indian - Bengali
 
Soft koftas made from raw bananas in a rich gravy
Ingredients
  • Raw banana - 2 nos - boiled and mashed
  • Potato - 1 large - boiled and mashed
  • Roasted cumin powder - 1 tbsp.
  • Garam masala powder - 1 tsp + 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Plain flour - 1 tsp
  • Roasted cumin powder- 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri chili powder - 1 tsp
  • Cashew paste - 1 tbsp.
  • Sunflower seeds /Magaj dana paste - 1 tbsp.
  • Tomato puree - 2 tbsp
  • Green chilies - 2 nos - finely chopped
  • Refined oil - to fry the koftas
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Sugar - a pinch
Instructions
  1. First lets make the koftas.
  2. In a bowl take the boiled and mashed raw bananas and the potato.
  3. Add roasted cumin powder, garam masala powder, salt , sugar and flour and mix everything together.
  4. Wet tour hand with a little water and make small balls.
  5. Keep in the fridge for 10 mins.
  6. In the meantime, heat some refined oil for frying the koftas.
  7. Fry the koftas, till the turn golden brown in colour.
  8. Drain and keep aside.
  9. Now to make the the gravy.
  10. Heat ghee in a pan.
  11. Add the garam masala powder.
  12. Next put in the tomato puree, cashew paste and sunflower seeds paste.
  13. Fry for 5- 7 mins.
  14. Now add the dry spices - turmeric , roasted cumin, red chili , salt and a pinch of sugar.
  15. Mix everything well, add a cup of warm water and let the gravy simmer for 5 mins on low heat.
  16. Lastly add the koftas, garnish with some green chillies and a sprinkle of garam masala.
  17. Serve with rice.