Jun 17, 2013

Raw Banana Kofta Curry

I always wanted to try North Indian style curry using raw banana. I had been formulating this recipe for a while. The idea for this recipe st-ricked me when I made Vada Curry. In Vada Curry, vadas are made in advance and they are dunked in gravy.  So using this concept, why not try making koftas using raw bananas? Some of the ingredients are very much similar to vada curry. 

This is a simple and straightforward recipe. Its a spicy vegetarian curry made with deep fried raw banana dumplings soaked in cashew-coconut curry mix.


For the Kofta
1 Raw banana
1 small onion, finely chopped
4 tsp Chickpea Flour
2 Green Chilies, finely chopped
3 Sprigs of Cilantro, finely chopped
1 small piece of ginger, finely chopped
1/4 tsp pepper powder
Oil for deep frying

For the gravy
1 small stick of cinnamon
2 Cardamom
2 Cloves
1 small piece of Ginger, minced
1 Onion, finely chopped
1 Tomato, finely chopped
1/4 tsp Garam masala
1/2 tsp Coriander powder
1/2 tsp Paprika
1/2 tsp Red chili powder
10 Cashew nut, soaked in water for 1 hour
1 Cup of Coconut milk
3 tsp Oil


Making Koftas
  • In a large pot, cook raw banana in water for 15 minutes. Remove the skin and shred banana

  • In a mixing bowl, add shredded banana, onions, chickpea flour, green chilies, cilantro, pepper, ginger and salt. Mix well. Take a small portion of this mix and roll it into balls about 1 1/2 thick

  • In  the meantime, heat oil for deep frying. Gently leave raw banana balls in oil and fry in medium heat until it turns brown

  • Use absorbent paper and drain excess oil

Making Curry
  •  In a blender, make a smooth paste of soaked cashew nut. Add very little water if required

  • Heat oil in the same pot for cooking banana. Add cinnamon, cardamom, cloves and ginger. Saute for a minute and then add onion. fry until onions turns transparent

  • Add tomatoes, garam masala, coriander powder, red chili powder, and paprika. Saute until tomatoes are completely cooked

  • Add cashew nut paste, coconut milk and 1 cup of water. Adjust salt as per taste. Simmer for 10- 15 minutes until oil separates out from gravy. Add cilantro

  • Add koftas to the grave just 10 minutes before serving

  • Serve hot with Naan or chapathis

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