Banana Kofta Curry

banana kofta curry

Raw banana Koftas served in spicy gravy. As we all are aware of the nutritional fact of raw banana as a good source of Dietary Fiber, Vitamin C, Potassium and Manganese.

Ingredients

For kopta

Boiled raw banana mashed        1 bowl

Ginger chopped                        1 tbsp

Coriander leaves chopped          1 tbsp

Coriander powder                      1 tsp

Green chilli chopped                  1 tsp

Asafoetida powder                     ¼ tsp

Red chilli powder                       ½ tsp

Lemon juice                              1 tsp

Salt                                          to taste

For curry

Ghee                                        3 tbsp

Ginger garlic paste                    1 tbsp

Whole spices                            ½ bowl

Red food colour                         ½ tsp

Mango powder                           ½ tsp

Turmeric powder                        ½ tsp

Honey                                       1 tsp

Cream                                       2 tbsp

For garnish

Ginger, green chilli juliennes, cream

Method

To prepare kopta

Take a mixing bowl, add mashed raw banana, ginger, chopped coriander, green chilli and mix well.

Add red chilli powder, coriander powder, lemon juice, salt and mix well.

Now make balls from this mixture.

prepared kofta ball

Heat oil in pan and deep fry these balls until light brown.

fried row banana kofta

Remove and keep aside.

To prepare curry

Heat ghee in a pan, add asafoetida, ginger garlic paste, whole spices (1 bay leave, 2 red chilli, 1 cardamom, 1 inch cinnamon) and stir well.

Add red food colour, turmeric powder, mango powder, red chilli powder, salt and mix well.

add all masala

Now add honey and mix well.

add honey

Add tomato puree and mix well.

add tomato puree

Add prepared kofta then cover and cook for 6 – 8 minutes.

add fried kofta in gravy

Open cover and add cream and mix well.

add cream in curry 

Remove the kofta curry in serving bowl.

remove kofta curry in serving bowl

Now garnish with ginger juliennes and chilli