Green banana can be a main ingredient in a kofta, you ask? Yep, only Bengals can come up with dishes like this. Green banana with mashed potato and spices from an Indian kitchen works its magic in this easy but slightly unusual recipe. If you’re a Bengali its not unusual at all. Almost anything and everything has been made into koftas, curries, kebabs and the fun part is, it is always delicious! This is a family favorite in our household too especially because I make it in special occasions. This is a slightly healthier recipe than the traditional way of frying the kofta. I used my ebelskiver pan to use minimal oil but you can definitely deep fry them too @sarchakra
PREP TIME: 10 mins
COOK TIME: 50 mins
YIELDS: 4
Ingredients
- Green banana 2
- Potato 3
- Red onion 1, finely chopped
- Green chilies 4-5, chopped
- Flour 1 tbsp
- Salt to taste
- Turmeric 2 tsp
- Red chili powder 2 tsp
- Ginger 1 tbsp, grated
- Sugar 1 tsp
- Garam masala powder 2 tsp
- Coriander powder 1 tbsp
- Oil as needed
Curry
- Mustard oil 3 tbsp
- Red chili powder 1 tsp
- Coriander powder 2 tsp
- Salt to taste
- Whole red chilies 4
- Cumin seeds 1 tbsp
- Bay leaf 2, broken
- Cinnamon 1 inch
- Green Cardamom 2
- Cloves 2
- Tomato 1, blend into a paste
- Ginger 1 tbsp, freshly grated
Method
For the koftas
- Cut potatoes into half. Trim the top and bottom of the green bananas and halve them. Cook potatoes and green bananas in the pressure cooker for 2 whistles with water. Let the pressure release by itself. Alternatively you can cook this in a pan too.
- Drain the water out. Peel the potatoes and green bananas and grate them.
- Put the grated potatoes and green bananas in a bowl. Add in the following: chopped red onion, salt, sugar, turmeric, red chili powder, ginger, flour, coriander powder, chopped green chilies and Garam masala powder.
- Mix everything into a smooth consistency. Using an ice cream scoop, take out equal portions from the mixture and roll onto small smooth balls. Keep aside.Heat 1 tsp of oil on each of the slots in the ebelskiver pan. Fry the koftas golden. Repeat till all the koftas are done. Keep aside.
For the curry
- Blitz tomatoes in a blender into a smooth paste. Keep aside.
- In a pan heat mustard oil. Sauté whole red chilies, bay leaf, cumin seeds, cinnamon, cardamom and cloves for a few seconds.
- Add in tomato paste and ginger. Sauté for a couple of minutes on a medium flame.
- Mix in the dry spices- red chili powder, coriander powder and salt and sauté.
- Pour in 1 cup of water. Let it come to a boil.
- Gently add the koftas into the curry. Turn the heat off. Keep the lid covered for the koftas to steam in.
- Serve Kofta Curry with rice.
sarchakra 