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Friday 22 May 2015

KanchKolar Kofta Torkari (Raw Banana Kofta Curry - Bong Style)

          This is a traditional Bengali homemade style curry of raw banana koftas in gravy. This is a "No Garlic & No Onion" based gravy. It is commonly cooked in every Bengali household and relished with hot steamed rice. 

          Adding potatoes to the gravy is purely optional. It is slightly thickened with the addition of cashew nut paste and finished off with ghee and a sprinkle of garam masala powder. So check out the step by step pictorial recipe to prepare it.

  • 2 green plantain, boiled & mashed / grated
  • 1 potato, boiled & mashed / grated
  • 2 tsp. cumin seeds
  • 3 whole dry red chilies
  • 2 tbsp. oil
  • oil to deep fry
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 2 tsp. ginger, grated
  • 1 tomato, chopped
  • 1-2 green chilies, slit
  • 1-2 green chilies, chopped
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee (clarified butter)
  • 1 tsp. coriander leaves, chopped

          Dry roast 1 tsp. cumin seeds, 2 green cardamoms and the red chilies for a few seconds. When cool, grind and keep aside.

          In a bowl, mix together the mashed plantain, potato, salt, pinch of turmeric powder, 1 tsp. ginger, chopped green chilies and the powdered spice mix.

          Form into small round koftas. Heat oil in a pan and deep fry them. Drain on a tissue paper and keep aside.

          Heat 2 tbsp. oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and the remaining cumin seeds. Sauté for a few seconds.

          Add the ginger, turmeric powder and the cumin powder mixed with little water. Fry on low flame till oil separates.

          Add the tomatoes and sauté till well mashed up. Add 2 cups water, slit green chilies and salt. Simmer on low flame for 4-5 minutes till the gravy thickens to a desired consistency.

          Add the koftas, garam masala powder and ghee. Give it a gentle stir and serve, garnished with coriander leaves.


Note - 1.  If serving later, arrange the fried koftas on a serving dish and pour the gravy over it. 
           2.  The koftas can be prepared earlier and refrigerated to be cooked later.

                                  Dry roast cumin seeds, cardamoms & dry red chilies.


                                  Grind them & keep aside.

                                   Boil green plantain & potato till soft. Grate / mash them.

                        Mix with salt, turmeric powder, ginger, green chilies & dry spice mix.     

                                  Form into small koftas.

                                   Deep fry them to golden in colour.

                   Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves & cumin.

                    Add cumin powder, ginger & turmeric powder mixed with little water.

                                 Add tomatoes & sauté well.......

                                 till it is mashed up.

                           Add 2 cups water, salt & slit green chilies. Simmer for 4-5 minutes
                           till the gravy thickens to a desired consistency.

                               Add koftas, garam masala powder & ghee. Give it a gentle stir.

                                  Serve, garnished with coriander leaves.

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