Raw Banana Kofta Curry | Kele ke Kofte Banane ki Vidhi
Raw banana koftas can be prepared anytime and it is a recipe which is easy to prepare
Ingredients for Raw Banana Kofta Curry
Raw banana - 5 (400 gms)
Tomato - 2 (200 gms)
Green chillies - 2
Ginger - 1 inch baton
Peanuts - 2 tbsp
Ginger - ½ inch piece
Chickpea flour - 2 tbsp
Turmeric Powder - ¼ tsp
Coriander Powder - 1 Tsp
Red chilli powder - ¾ tsp
Green chilli - 2 (finely chopped)
Dry fenugreek leaves - 1 tsp
Garam masala - ½ tsp
Salt - 1.25 tsp (or to taste)
How to make the raw banana kofta curry.
Wash and dry the raw bananas. Cut and remove the stalk of banana from both the sides. Cut the thick pieces of the banana.
Put the pieces of the raw banana in the pressure cooker to boil and add 1 cup of water. Switch on the flame, close the lid of the cooker and boil the bananas. Turn the flame to low after the first whistle and cook the bananas for 2 minutes.
Switch off the flame after the 2 minutes and open the lid after the pressure of the cooker is released. Strain the water out of the bananas using the strainer. Leave the bananas to cool down and after that peel them. Mash all the peeled pieces of bananas.
Add the chickpea flour, ½ tsp of salt, red chilli powder, ½ tsp paste of ginger, finely chopped green chillies, garam masala less than the ¼ of tsp and finely chopped green coriander in the mashed bananas and mix them properly. The mixture is ready for the koftas.
Preheat oil in the wok. Apply some oil on your palms, take some portion of the mixture and roll it to make the round ball out of it. Place the prepared ball in the plate and make balls of the whole mixture.
Add the small piece of the mixture in oil to check its temperature. As the portion starts rising above add all the balls in the wok to fry. The oil should be extremely heated and the flame should be high. Stir, flip and fry the balls until they are golden brown in colour. Take out the fried balls in the plate and it takes almost 8 minutes to fry the balls.
To prepare the masala mixture
Prepare a paste of the peanuts, tomatoes, ginger and green chilli.
Preheat 2 tbsp of oil and roast the cumin seeds, turmeric powder, coriander powder, dry fenugreek leaves in the heated oil.
Add the prepared paste and red chilli powder in the roasted spices. Stir and roast them until the oil separates from the masala mixture. Add and mix the 1.5 cups of water, salt, garam masala, chopped green coriander.
Add the fried balls in the gravy once it boils. Cook the gravy for 2 minutes on the low flame. The curry is ready after the 2 minutes. Switch off the flame and take out the curry in a bowl. Garnish the curry with chopped green coriander and serve it with chappatis, paranthas, etc.
- You can use the refined flour, corn flour, arrowroot rather than the chickpea flour.
- You can use the cashews rather than the peanuts to make the gravy thick.
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