Wednesday, 2 November 2011

Raw bananna Koftacurry

Know What U Eat: Needless to say it is absolutely yummy with chapathis and rice at lunch/ Dinner. An interesting and tasty dish with deep fried dumplings prepared by using boiled Raw bananna made with gram flour served in onion, cashews & curd gravy, Usually You can made koftas in any type of vegetables but I have made this with Raw banannas & it turns out well. So i am sharing this recipe with you all.....Here it is.....


For the koftas:
250 gms potatoes, boiled and mashed
3-4 raw bananas boiled & mashed
½ cup bread crumbs
1tsp gram flour
1 tsp garam masala
1 tsp chilli powder
1 1/2 tsp lemon juice
½ tsp ginger garlic paste
oil for deep-frying
black pepper powder to taste

For the gravy:

1 large bayleaf
1 onion chopped
½ tsp jeera
1 tblsp ginger garlic paste
½ tsp turmeric
1 tsp red chilli powder
1 1/2 tblsp coriander powder
1 tsp cumin powder
2 tblsp cashew paste
1/2 to 3/4 th cup of yoghurt beated
1 tsp mint paste
oil for cooking
chopped coriander leaves


For the koftas

Take a bowl . Add the raw banannas to the potatoes and make a dough..Add bread crumbs and gram flour.Add the ginger garlic paste, chopped coriander leaves, garam masala, chilli powder, lemon juice and salt and form into kofta balls.Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy

Heat some oil in the pan,add bayleaf, jeera and then onion, little salt and cook the onions till they are slightly brown.then add the turmeric and ginger garlic paste,when the paste is cooked add 1 cup of water to it.then add the red chilli pwd,coriander pwd and cumin pwd and mix well and then add the beated yoghurt to it and bring it to nice boil till gravy is cooked.Gravy is done when the froth coming disappears completely.when it come to boil and thickens little add the  cashewnut paste which will further thicken the gravy to a nice consistency.Then add the fresh mint paste and let it cook and thicken.add the koftas and garnish with green coriander.
Serve hot with rice or rotis.

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