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.
Ingredients
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
salt
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
Salt
3 tsp Oil
Cilantro
Method
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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