Kachche kele ke kofte (Raw Banana dumplings in a gravy)

Kachche kele/ raw banana gravy

And I’m back! The whole of last month we were busy moving. Work was hectic plus there was house hunting in a  new city and then packing and moving. I’ve moved countries before and that was done much more easily than moving within India! Phew!

But well it’s all done now… unpacked and the kitchen is back in action! 🙂 As the first meal I wanted something new. So at the vegetable vendor I looked for a something I had never bought before and I was back with raw bananas. I had never bought raw bananas before because somehow a curry of a fruit didn’t make much sense to me and neither of us really likes sweet dishes but this one was a delight in the end. My sister had read the recipe long time back in a magazine and this was the result of some inputs from her and some my own instincts. While the list of ingredients might look too long, it’s mainly spices so I do hope some of you will try it out!

I hope you enjoy it!

Kachche Kele ke Kofte

Preparation Time: 15 mins | Cooking Time: 30 minutes | Serves 3-4

Ingredients

For the Koftas

Raw Banana                                                4

Potato (medium size)                                  2

Fresh coriander leaves, chopped                 2 tbsp

Green chillies, chopped                               2

Ginger paste                                                1 tsp

Coarse black pepper                                    1 tsp

Red chilli powder                                        1 tsp

Salt to taste

Juice of 1 lemon

Breadcrumbs of 1 slice

For the Gravy

Onion (medium size),finely chopped           2

Tomatoes (medium size), pureed                 3

Ginger garlic paste                                       2 tsp

Fresh cream                                                  100 ml

Black cardamom                                            1

Cloves                                                            3

Cinnamon stick                                              1 inch

Coriander powder                                         2 tsp

Red chilli powder                                          1 tsp

Dry mango powder (amchoor)                      1 tsp

Garam Masala powder                                  ½ tsp

Salt to taste

A pinch of sugar

Honey                                                           1 tsp

Method

Kofta:

• Pressure cook (boil) raw banana and potatoes separately (with the skin) for 2 whitsles
• Remove water and leave to air dry. Take care to remove all the water else the koftas will break while frying
• Peel and mash together banana and potatoes with the rest of the ingredients
• Rub some oil in your hand. Make small balls and fry them golden brown
• Set aside on an absorbent kitchen paper

Note: If the koftas break while frying, add more breadcrumbs or some gram flour

Gravy

• Heat oil in a kadhai
• Add Black cardamom, cloves and cinnamon to hot oil and sauté for half a minute
• Add onions and ginger-garlic paste
• Sauté for around 5-10 minutes until onions are soft and cooked well
• Add tomato puree and sauté for another 2-3 minutes
• Add all the spices and sugar
• Cook for 10 minutes until the masala is well cooked and leaves oil on the side
• Add fresh cream and one cup water.
• Cook on low flame for about 5 minutes.
• Add honey, mix well and remove from heat

 Note: Keep gravy and koftas separated until serving. Just before serving add koftas to the gravy and reheat, if required, for a minute or two in microwave.

If you cook the gravy with koftas for a long time, the koftas will break

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