Kache Kele Ke Kofte (Raw Banana Dumplings)

Kache Kele Ke Kofte (Raw Banana Dumplings)

           INGREDIENTS

1.        Raw Banana:   5 Nos

2.        Onions (big) : 2 Nos      

3.        Tomatoes (big): 4 Nos

4.        Gram flour (besan): 2 tbsp

5.        Ginger (chopped): about 1 tbsp

6.        Garlic: 5 cloves

7.        Green Chillies:    2-3 Nos

8.        Coriander Leaves:   a handful

9.        Turmeric powder: 1 tsp

10.     Coriander powder: 2 tsp

11.     Dried Mango (Amchoor) Powder: 1 tbsp

12.     All Spice powder (Garam Masala): 1 tsp

13.     Asafoetida powder: a pinch

14.     Cumin seeds: 1 tsp

15.     Salt: according to taste

16.     Red chilli powder: 1 tsp (Optional)

17.     Oil: for cooking

         

              METHOD

Pressure cook the Raw Bananas until tender and set aside to cool. Make a paste of Garlic and Green chillies in a grinder. Mash the Bananas (after removing the skin) and add the Garlic/Green chilli paste, ½ tsp Turmeric powder, 1 tsp Coriander powder, chopped Coriander leaves, Salt, ½ tbsp. Amchoor powder and 2 tbsp Gram flour.  Knead it into a dough. Make small lemon sized balls (this quantity makes about 10 Nos of Koftas) and keep aside for some time. Thereafter, deep fry till golden brown. Grind the Tomatoes, Green chillies and Ginger into a paste. Separately, grind the Onions into a paste.  Take a non-stick pan and pour in some Oil. Once hot, put 1 tsp Cumin seeds and a pinch of Asafoetida powder. To this, add the Onion paste and stir fry. Once the Onions are pink in colour add ½ tsp Turmeric powder, 1 tsp Coriander powder, ½ tbsp Amchoor powder and 1 tsp Red chilli powder. Keep stirring till the mixture is cooked. Then add the Tomato/Ginger/ Green chilli paste. Keep cooking till the oil separates. Add water (about 1 glass) and Salt. Let the mixture boil. Finally, add the fried Koftas and cook (covered) for about 2 minutes. Remove the lid and put 1 tsp Garam masala powder. Cover the lid and let it cook for a minute and then switch off the gas. Garnish with chopped Coriander leaves and serve hot with chapatis or rice.