Tuesday, November 9, 2010

Plantain Kofta Curry (Kache Kele Ke Kofte Ki Sabji)

Plantains are low in fat and sodium with no cholesterol, so why don’t we use more and more plantain dishes in our menu.

Here is a recipe of delicious, easy to make Plantain Kofta Curry. Serve it with Paratha or Poori.

For Koftas

  • 2 Bananas unripened ( green plantains)
  • 2 medium Aloo (Potato) boiled and mashed
  • 1 tsp Ginger grated
  • ½ tsp Garam Masala powder
  • 2 Green Chilies finely chopped
  • 2 tbsp chopped Cilantro
  • 1 tsp Amchoor powder
  • Salt to taste
  • 2 tbsp roasted Besan
  • Cooking Oil for deep-frying

For Masala/Gravy:

  • 1 big Onion chopped
  • 1” cube of fresh Ginger chopped
  • 3-4 cloves of Garlic
  • 1 medium sized Tomato chopped
  • 1 Green Chili
  • 1 tsp Red Chili powder
  • 1 tbsp Coriander powder
  • ½ tsp Turmeric powder
  • 1 tsp Garam Masala powder
  • 1 Bay leaf
  • 4-5 tbsp Cooking Oil
  • 1 tbsp Lemon juice
  • Salt to taste

For Garnish:

  • 2 tbsp Cilantro chopped fine


Prepare Koftas:

  • Cut each plantain in to two pieces. Put these pieces in a bowl of salted water. Let them stand for 10-15 minutes.
  • Take about 4-5 cups of water in a pan and boil it. Now add plantain pieces to the boiling water and let the water boil until pieces are tender but not mushy. Drain and keep the pieces aside to cool a little.
  • Peel off and grate/mash plantains.
  • In a big bowl take grated plantain, mashed potato and all other ingredients, other than oil, required to make koftas.
  • Shape the plantain mix into round balls (koftas).
  • Deep-fry koftas to golden brown over medium flame.

Prepare Gravy:

  • Put the chopped onion, ginger, garlic, green chili and tomato into a blender or food processor along with ¼ cup water and blend until you have a smooth paste.
  • Heat the oil in a heavy wide pan over a medium flame (use same oil in which koftas were fried). Add bay leaf and the contents of the blender to the oil. Add red chili powder, turmeric powder, coriander powder, salt and half of the garam masala powder.
  • Fry, stirring constantly, for about 5-6 minutes, or until masala turns little darker, and the oil begins to separate from the masala.
  • Add 4 cups of water to the masala and let the gravy boil for 2-3 minutes. Add koftas, lower heat, and simmer gently uncovered for about 4-5 minutes.
  • Turn off the flame, add lemon juice and garam masala and allow the curry to rest for 15 minutes. Koftas absorb water and swell.
  • Transfer curry to serving bowl.

Garnish with chopped cilantro leaves. Serve with Indian Flat Breads

Do You Know?

A plantain is a fruit, but considered a vegetable.

When the plantain is green it is quite starchy and the flavor is much like yucca root. The green fruit can be fried or boiled.
When the plantains are medium ripe, they are yellow. Sugars begin to develop in yellow plantains, which impart a slight sweetness to the fruit. At this stage the fruit may show a few freckles of black.
When the skins have turned almost black, the plantains are fully ripe, aromatic and sweet. These black plantains can be used for dessert or any recipe where a sweet taste is desirable.


Priyanka said...

HI Nidhi,,,,I tried ur recipe,and i must say it came out very tasty.Thankyou very much

Nidhi Raizada said...

thanks Priyanka.....

Anonymous said...

I am going to try it today.

Vatsala Dorai Rajan said...

Very interesting recipe thanks for sharing!