Follow by Email

Sunday, July 3, 2011

Kanchkolar Kofta Curry

Kanchkolar Kofta Curry --- Green Bannana Balls Curry / Gruenbannanebaellchen in bengallischer Sausse (pfewwwh --- translation, esskulturell unmoeglich!!)

(For two servings)

Green banana – one
Potato – One medium
Cumin seeds – half a teaspoon
Coriander seeds (optional) – a pinch
Bay leaf – one big
Green chilly – one medium
Turmeric powder – half a teaspoon
Cumin powder – half a teaspoon
Red chilly powder (optional, if you want to make it really spicy)
Tomato – one small
Flour / besan (chickpea flour).
Sunflower oil (or mustard oil)
Ghee (optional)

Cook the green banana and potato until they are soft (completely cooked.)
Sauté finely chopped onion and shredded green chilly.

To make koftas:

Mash the banana and add salt, the sautéed onion and chilly, and a pinch of cumin powder to it.
Mix everything very well.
Make small balls of it.

Make the batter of flour/ besan.
Dip the balls into it and dip fry.
Now the koftas are ready. Keep them to one side.

To make the curry:
Peel and cut the potato into small cubes.
Add oil into the pan.
Add half a teaspoon cumin seeds, the bay leaf, torn into two pieces, into it.
Add potato. Sauté. As soon as the potatoes start becoming golden, add turmeric, a little cumin powder, cook for some time. Add tomato puree. Stir. Add salt. Stir. Add water and bring it to boil.
Add koftas. Simmer for a minute. Turn off the oven.
You can sprinkle a little ghee on top. But, this is optional.
You may not serve immediately. Let it stand for a few minutes. Let the koftas soak in the gravy.

Serve with hot steamed rice.

No comments:

Post a Comment