Raw banana kofta curry or kaccha kela ka kofta curry is a popular traditional kofta curry made of plantain or raw banana.Onion tomato-based spicy thin curry elevates this dish to a new norm. Vegan.
Who doesn't like kofta, especially if it's a plant-based soft dumpling dunked in a spicy, delicious curry? This raw banana kofta curry is famous in states like Bihar and Bengal. Kaccha Kela, or raw banana dishes, are well-known in these states because of their abundant supply.
Ingredients Needed?
Raw Banana—Kaccha Kela or raw bananas are available in most ethnic/Indian /Asian Stores. Plantains can also be used raw.
Gram Flour /Chickpea Flour/Besan - That works as a perfect binding agent.
Spice Powder- Turmeric Powder, red chili powder, salt.
Ginger Garlic Paste for that lovely flavor. Nigella seeds are used to create a noticeable fragrance in the dish.
For Curry,
Onion, Tomato Puree, ginger-garlic paste, cumin seeds, bay leaves, dry red chili, Big Cardamom, red chili powder, turmeric powder, coriander powder, and garam masala powder. Fresh chopped cilantro for garnish.
How to make it?
There are two steps involved. The first step is to make koftas. We will boil the raw banana or kaccha kela. Then, we will mash them with a fork or masher. Mix everything, including spices. Make small patties or round balls; I prefer patties because they cook faster and more adequately. Shallow fry, air fry, deep fry, or bake them.
Serving suggestion,
Plain white rice is a lit combination. I love to have it with plain paratha, poori, or roti. Pulao and rice taste excellent with this raw banana kofta curry.
Can we store it for long?
We can keep the dry kofta in the freezer for a long time, like one month. Whenever you want to serve it, make a lovely spicy curry, dip it in it, and serve.
Note-
Add kofta to the curry just before serving.If you leave them for a while they will soak up all the curry and you will end up with soggy patties without any kofta.
You may want to check a few of my curry recipes,
Baingan Bhaja/ Eggplant Bengali Style
New Recipes
Ingredients
Method
- Wash and cut the raw banana into two parts. Boil them till they are fork tender.
- Remove the peel after it has come to room temp. Mash them with a fork or masher.
- Mix gram flour , salt ,red chili powder,ginger garlic paste ,nigella seeds,and turmeric powder.
- Mix everything well without lumps.The mash should be smooth.
- Make small patties out of the mixture.
- Heat oil in small deep pan.When its hot deep fry the patties till they are golden and cooked from inside. Fry patties on medium slow flame.
- Place them on a plate lined with paper towel.
- Heat oil in a pan.When its hot add bay leaves,big cardamom ,dry red chili and cumin seeds.
- Add chopped onion and ginger garlic paste to the pan . Saute everything till it looks translucent.Add red chili powder,coriander powder,turmeric powder,and tomato puree. Add salt to it. Cook for 5-6 minutes or till the oil is released.Add 2 cups of water ,dry fenugreek leaves and garam masala powder to curry.
- Cook the curry till it comes to a boil.
- If you want thin curry add little bit more water.
- You can add fried banana patties now.let them cook for 1 or 2 minutes so the curry can go inside the kofta and make them nice and juicy. Switch off the gas.
- Serve them immediately otherwise patties will soak the curry and you will end up with no curry.
- Enjoy them after garnishing them with fresh cilantro.
- Enjoy with paratha ,poori or rice.
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