Curries & Lentils

RAW BANANA KOFTA IN TOMATO GRAVY...

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RAW BANANA KOFTA IN TOMATO GRAVY...

Raw bananas/ Plantains belong to the banana family but tend to be firmer and cannot be eaten raw. They require cooking and are used when green or under ripe. They are a staple food in tropical regions of the world and are used in varied ways like steamed, fried etc. The peel of raw bananas doesn't come off easily and thus has to be peeled off mostly using a peeler or a knife. Thus, always oil your hands lightly before peeling and chopping raw bananas. The green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels. It is a good source of potassium and vitamins like A and C. Potassium helps reduce risk of blood pressure and is also beneficial for our brains and kidneys. ·Raw Banana does not need much time to cook.The nature of raw banana is very much similar to potato, the same bland taste, quick to cook and prone to blackening while left cut for a longer time.




INGREDIENTS:



4 NOS OF RAW BANANAS
4 NOS OF  POTATOES

1’’ GINGER
1 SMALL BUNCH CORIANDER LEAVES
3 GREEN CHILLIES
200GM TOMATO GRIND TO PUREE
                                                                                                              
1TSP CORIANDER SEEDS
1’’CINAMON STICK
4 CLOVES
2  GREEN CARDAMOM
1/2 TSP CUMIN SEEDS
1 TSP BACK PEPPERCORN

GHEE/OIL
SALT
1TSP TURMERIC
1TSP KASHMIRI CHILLI POWDER
1TBSP OF MAIDA FOR DUSTING


METHOD:

  • DRY ROAST THE CLOVES, CINNAMON STICK, CUMIN SEEDS, CORIANDER SEEDS PEPPER CORNS AND CARDAMOMS. REMOVE FROM PAN AND ALLOW TO COOL SLIGHTLY. GRIND THE SPICES INTO A FINE POWDER.


  • MAKE A PASTE  OF GINGER, GREEN CHILLIES AND CORIANDER LEAVES AND KEEP ASIDE.


  • CUT THE TOMATOES AND GRIND TO A FINE PASTE.

  • BOIL THE RAW BANANAS AND THE POTATOES TILL DONE. PEEL AND MASH THEM TOGETHER.ADD SALT TO TASTE AND MIX WELL TO FEEL LIKE A DOUGH. ADD 1 TSP OF POWDERED SPICE TO GIVE THE KOFTA SOME BALANCE OF FLAVOUR.
  • DIVIDE THE MIXTURE INTO 10 TO 12 EQUAL PARTS AND MAKE SMOOTH BALLS OF IT. 
  • .ROLL THE KOFTA BALLS IN MAIDA AND DUST OFF EXCESS FLOUR AND KEE ASIDE.
  • NOW DEEP FRY THE BALLS IN HOT OIL ON MEDIUM FLAME TIIL THEY ARE CRISP AND BROWN .DRAIN EXCESS OIL AND KEEP ASIDE. PRICK  WITH A TOOTHPICK ON 4 TO 5 PLACES.
  • HEAT THE OIL AND ADD ½ TSP CUMN SEEDS, 1 BAY LEAF ,ONCE THE CUMIN SEDS STARTS TO SPLUTTER, ADD THE GINGER ,GREEN CHILLI, COARIANDER PASTE. SAUTE TILL OIL COMES FRO SIDES OF THE PAN, ADD THE TOMATO PUREE,SALT,TURMERIC POWDER, RED CHILLY POWDER  AND COOK ON SLOW HEAT TILL THE TOMATO IS PERFECTLY COOKED .
  • ADD THE GROUND SPICES AND 1 CUP WATER AND BRING TO A BOIL. 




  • SIMMER FOR 5 TO 10  MINUTES ON SLOW FLAME TILL YOU HAVE THE DESIRED CONSISTENCY OF YOUR GRAVY. CHECK  THE  SEASONING AND POUR OVER THE PREPARES RAW BANANA KOFTAS BEFORE SERVING. GARNISH WITH FRESH CORIANDER AND  SERVE HOT.

NOTE:


  • DO NOT PLACE THE KOFTAS ON THE GRAVY WHILE COOKING AS IT TENDS TO SOAK ALL THE GRAVY AND YOUR KOFTA WILL NOT LOOK NICE. SO PREPARE THE KOFTAS AND POUR THE GRAVY ON IT JUST BEFORE SERVING.

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