Ingredients:
For Koftas
Raw Bananas – 2
Potato – 1 large
Coriander Leaves – 2 tblsp, chopped
Gram Flour – 2 tblsp
Salt to taste
Oil for frying
Grind to a paste:
Onion – 1 medium
Ginger – 1 inch piece
Green Chillies – 3
For Masala Powder:
Turmeric Powder – 1/4 tsp
Chilli Powder – 1/2 tsp
Coriander Powder – 1/2 tblsp
Cumin Powder – 1 tsp
Garam Masala – 1/2 tsp
Gravy for Koftas
Coriander Powder – 1 tbsp
Cumin Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Coriander Leaves – 1 tblsp, chopped
Salt to taste
Garam Masala – 1 tblsp
For Garnish:
Cream – 1/2 cup, optional
Coriander Leaves – 2 tblsp, chopped
Grind to a paste:
Onion – 1 medium
Ginger – 1 inch piece
Garlic – 5 cloves
For Seasoning:
Oil – 3 tblsp
Green Chillies – 3, slit
Onion – 1, chopped
Method:
1. Boil banana and potato in their jackets, peel and mash while still warm.
2. Heat 2 tblsp oil, add chopped onions, fry till browned.
3. Add ground paste, continue to fry for some time, adding dry masalas.
4. Add mashed vegetables, salt and chopped coriander leaves.
5. Mix thoroughly.
6. Remove from fire, allow to cool.
7. Break dough into lemon sized balls, roll in gram flour, deep fry in hot oil, set aside.
8. After frying koftas, remove excess oil from the kadai, retaining about 3 tblsp.
9. Heat this, add slit chillies and chopped onions, fry till onions are browned.
10. Add ground paste, fry.
11. Add powdered masalas, continue frying till oil surfaces.
12. Add 2 – 2 1/2 cups water, salt and 1 tblsp chopped corinader leaves, allow the gravy to simmer on low heat.
13. Cover adn let it remaing till serving time.
14. When about to serve, heat gravy, add koftas, simmer for 5 minutes.
15. Pour gravy into a bowl.
16. Beat cream smooth, pour over gravy.
17. Sprinkle rest of the coriander leaves and serve hot as a side dish.
