Plantain or raw banana – 2
Potatoes – 2
Onion – 2
Tomato - 1
Garlic pods – 4 to 5
Curd – 3tsp
Flour - 2 tbsp
Red chilli powder – 1tsp (or as per taste)
Turmeric pdr – ½ tsp
Coriander pdr – ½ tsp
Green chilli – 1
Kasuri methi or dry fenugreek leaves – 1 tbsp
1. Peel the raw bananas and potatoes and boil them till they are tender but not too mushy. Strain the vegetables and mash them to a fine consistency.
2. Add flour to this mixture to absorb the moisture and to avoid the koftas breaking while frying. Thinly dice half the onion and add to the banana and potato mash. Add thinly sliced green chilli, crushed fenugreek leaves, carom seeds and salt. Mix them thoroughly and shape into small balls.
3. Deep fry these balls or koftas till they are golden brown from all sides. Drain them on a paper towel.
4. For the gravy you need to heat oil in a pan. Make a paste of the remaining onion, tomato, garlic and add to the oil. Add turmeric, red chilli powder, coriander powder and salt to the above mixture and sauté till the oil starts separating from sides.
5. Now remove the pan from fire and add the curd and mix it thoroughly so that it does not curdle. Once it is mixed put it back on heat and continue stirring.
6. Now add the remaining crushed fenugreek leaves and bring to a boil.
7. Add the koftas and remove from flame. Garnish with coriander leaves.
It’s ready to be eaten!
Tip: Add the koftas only at the end and do not boil once you have put them in the gravy. If you are making it for a dinner party add the koftas to the gravy only before serving and let them stand in the gravy for a few minutes for the koftas to absorb the gravy.