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Kacha Kolar Kofta curry/ Plantain Kofta Curry
Kacha Kolar Kofta curry/ Plantain Kofta Curry

Before you jump to Kacha Kolar Kofta curry/ Plantain Kofta Curry recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to kacha kolar kofta curry/ plantain kofta curry recipe. To cook kacha kolar kofta curry/ plantain kofta curry you need 16 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Kacha Kolar Kofta curry/ Plantain Kofta Curry:
  1. Get 2 Kacha Kola or plantain
  2. Get 1 medium potato
  3. You need to taste salt
  4. Provide 1/2 + 1/2 tablespoon Cumin powder
  5. Take 1/2 inch ginger
  6. Take 1/4 tablespoon whole cumin
  7. Prepare 2 +4 green chilies or chilli powder as you prefer
  8. Use 2 tablespoons besan
  9. You need 1 +1 teaspoon turmeric powder
  10. Prepare as required Oil for frying
  11. Use 2 tablespoon oil
  12. Get 3-4 bayleaf or tejpatta
  13. You need 1 pinch hing/asafoetida
  14. Provide 1/4 cup chopped coriander leaves
  15. Provide 1/2 tablespoon sugar
  16. Use 1 medium sized tomato
Instructions to make Kacha Kolar Kofta curry/ Plantain Kofta Curry:
  1. Chop the Kacha kola/raw banana into smaller pieces and put it pressure cooker. Let it cook for 5-6 whistles or till completely done. Boil the potatoes to 2 whistles on medium flame.
  2. Once done let them cool. Peel the raw bananas and keep aside. Mash the potato and peeled raw banana together properly along with cumin powder, 2 green chilies, turmeric powder, salt and besan. Mix evenly.
  3. Now make lemon sized balls of the mixture. In a pan, take about 1 cup of oil. Heat it. Then gradually add the koftas. Fry the koftas in batches. Do not overcrowd the pan.
  4. Once the koftas are done remove some oil from the pan as we will be using the remaining for the gravy.
  5. Make a paste of tomato, 2 green chilies, and ginger. To this paste add little water, turmeric powder, cumin powder, chilies, and salt.
  6. Heat the oil in the pan. To the hot oil add whole cumin, bay leaf, hing and the sugar. Wait till you get the aroma of hing and tej patta. As the sugar caramelizes it gives a beautiful colour to the gravy.
  7. Now add the paste that you prepared. Let all the water evaporate and you see oil leaving the sides of the pan. Now add water to the gravy. Let it simmer for a few minutes
  8. Add the koftas and let it simmer for few more minutes.
  9. Turn off the flame and garnish with the chopped coriander leaves. Serve with warm steamed rice.

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