Raw banana kofta curry is a dish made from raw bananas proving that exotic dishes can be made from anything! Raw banana is not commonly liked and though many dishes can be made from it, raw banana kofta curry is sure going to tingle everyone’s taste buds. An interesting trivia about raw bananas is that they are “starchier”, but the type of starch they contain isn’t digested in the same way as most starches. Instead of being broken down, they pass through the intestines unchanged – which gives them the characteristics of an insoluble fiber.
- Raw Bananas – 2 (300gms.)
- Besan – 2 tablespoons(heap)
- Grated coconut – ½ cup
- Tomato – 1 medium sized
- Onion – 1 medium sized
- Green chillies – 2 to 3
- Ginger – 1/2 inch piece
- Garam masala – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red Chilly powder – 1/2 teaspoon
- Asafoetida(hing) – 1 pinch
- Cumin seeds (Jeera) – 1/2 teaspoon
- Oil for frying
- Salt to taste
- Coriander leaves – few pieces chopped for garnishing
- Fresh Cream – 1 tablespoon OR Milk – 2 tablespoons (optional).
Servings: 4 persons
Preparation Time: 15 mins.
Cooking Time: 30-35 mins.
Cut bananas roughly into large pieces (2-3 pieces) with skin intact. Boil these raw banana pieces. While boiling, add a tablespoon of oil in the water. If this is not done, the sticky juice from the raw bananas will stick to the sides of your vessel.
Once boiled, peel off the skin of the bananas and mash it. Add besan and salt. Mix well with hands and add very little water to knead to a dough consistency.
Make round bite-sized balls from the above mix gently.
Heat oil in a frying pan for deep frying. Once oil is hot, add the prepared balls slowly one by one with hands to make koftas. Fry till color of koftas become brown. Remove the koftas from oil and keep aside on a tissue paper so that the excess oil is absorbed.
Cut the tomato and onion in small pieces. Make a paste of green chillies, onion pieces, tomato pieces, grated coconut and ginger by using a blender/mixie/grinder.
Heat 2-3 tablespoons of oil in a pan. Add hing and jeera. When jeera splutters, add the above paste and fry.
Once the paste starts leaving oil and turns dark in colour, add all masalas except garam masala.
Add cream or milk and stir. (This step is optional)
Add 1-1.5 cups of water and bring the gravy to a boil. Mix well.
Add the koftas to the gravy gently and cook for another 2-3 minutes. Check consistency and adjust water in the gravy as desired at this stage.
Turn off the stove. Sprinkle garam masala and garnish with chopped coriander leaves.