Raw Banana Kofta

Banana is a carbohydrate and potassium dense fruit which is widely consumed all over the world. The ripe variety is eaten as is and used in a host of desserts and raw varieties which is also called plantain is used for cooking. Plantains can be sauteed, steamed, stir- fried and fried. Raw banana or plantain is more starchy and hence is ideal for cooking. Cultures around the world use it for savory cooking.

Banana flour is the hype nowadays as it is healthy compared to white and wheat flour. It can be substituted and the resulting dish can be made more healthier. 

The koftas in the dish is cooked in an aebleskiver pan (pan with deep indentations) which considerably reduces the amount of oil used as opposed to deep frying the koftas.

Servings

Makes 22-25 koftas

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

INGREDIENTS

For the kofta:

  • 3-4 raw banana
  • 2 tsp red chili powder
  • Salt to taste
  • ¼ tsp turmeric powder
  • ½ tsp dry ginger powder
  • 1 tsp cumin seeds, crushed
  • 1 tsp fennel seeds, crushed
  • Oil to cook the koftas

For the Sauce:

  • ½ onion chopped
  • 3 tomatoes, grated
  • Salt to taste
  • ½ tsp turmeric powder
  • 2 tbsp almond powder
  • 2 green chilies chopped
  • 2 cloves
  • ½ tsp fennel seeds
  • ¼ “ piece cinnamon
  • ½ cup milk
  • 1 tsp garam masala
  • 1tbsp + 2 tbsp oil
PREPARATION

Step 1
Cut the ends of the banana, halve and cook in a pressure cooker adding about 2 cups of water for 3-4 whistles.

Step 2
Drain the water cool and grate the banana.

Step 3
Add all the ingredients mentioned under the koftas except oil and make a soft mixture. Add a tbsp or two of water if the mixture seems dry. Make/shape small balls out of the mixture.

Step 4
Heat an aebleskiver pan on medium heat,  add oil in each cavity. When the pan is hot place each kofta in the cavity and cook for 2-3 minutes. Flip and cook on the other side until golden brown. Drain on a paper towel lined plate and keep aside. You can always deep fry koftas as you would do any regular kofta.

Step 5
For the sauce, heat a pan add 1 tbsp oil and saute onion, tomato for 3-5 minutes. Add almond powder, cloves, cinnamon, fennel seeds salt, and turmeric. Take off the flame and cool. Puree the mixture along with milk.

Step 6
Heat 2 tbsp oil in the same pan, add the pureed sauce to the pan.

Step 7
Cook for 15-20 minutes until the oil leaves the sides of the pan. Now add garam masala.

Step 8
Add koftas to the sauce and cook for 5 minutes. Serve hot with rotis or rice.

Notes:
If you have leftover koftas before adding to sauce you can freeze it in a glass container and use it within 3-4 months.

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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