Kacha Kola Kofta Recipe or Raw Banana Kofta Curry

Kacha Kolar Kofta Recipe or raw Banana Kofta Curry ( No Onion  No Garlic )

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This recipe of Kacha Kolar Kofta I prepared without using onion or garlic.The boiled raw banana are made into Kofta and then Curry is prepared with various spices ,tomato and other ingredients.


Preparation Time - 30 min
Cooking Time - 25 -30 min

Ingredients for the Kofta:-

1. 1 Big Raw Banana   .
2. 1 medium Potato
3. Minced ginger about 1 and 1/2 teaspoon.
4. Grated fresh coconut ( I used frozen and thawed grated coconut ) about 1 tablespoon.
5. Minced Raisins about 1 and 1/2 teaspoon.
6. Salt to taste
7. Besun or Gram flour for binding (as required ) do not use too much.


Ingredients for Raw Banana Kofta Curry :-

1. Whole Spices (1/4th teaspoon of jeera or cumin seeds + 1/4th teaspoon black peppercorns or golmorich + 1 bay leaf )
2. Dry roast,cool and grind 1 tablespoon jeera or cumin seeds + 2 green cardamoms or elaichi + 3 cloves or lobongo + 1/2 inch cinnamon .
3. 12-15 Almonds and 6-7 Cashews (roasted) soaked in water and grind to a paste.
4. Ginger crushed in a mortar and pestle  or hamaldista.(about 2 teaspoon )
5. Tomato chopped  about 1/2 cup
6. Spice powders ( 1/4 teaspoon each of Turmeric + Cayenne or red chilly powder + Paprika or Kashmiri chilly powder + 1/2 teaspoon of Coriander or dhaniya powder + 1 teaspoon of cumin or jeera powder ).
7. Sugar 1 teaspoon.
8. Salt as per your taste.
9. Oil for frying the Koftas and also  for the curry ( I used Mustard Oil ) you can use other cooking oil. For the curry around 1 to 2 tablespoon of oil.
NOTE - I did not deep fry the koftas ,if you deep fry then more oil will be required,I shallow fried the koftas this time.
10. Water as required to make the curry consistency.( The Koftas will also soak up little water )the end product I make it kind of a gravy.
11. Fresh chilly.
12. 1 teaspoon clarified butter or ghee ( optional ).

Preparation:-

1. Wash  and cut the raw banana and then boil the raw banana and remove the peel.( I do not throw the peel ,I make a recipe with it which I will share in some other post).
2. Peel and  boil the Potato ( This time I washed the Potato thoroughly and then left the peel on and later removed it keeping very little peel ).
3. Mash all the ingredients mentioned under "ingredients for kofta" and make flat round disc from them ( as I shallow fried instead of deep frying I made flat disc instead of round balls ).
4. Dry roast,cool and grind the spices under point 2 of ingredients for the curry.
5. Make a paste of the almonds and cashews.

Cooking:-

1. Take an utensil add oil as required for shallow frying the koftas and fry then both sides until done and then drain the excess oil by keeping them on a kitchen tissue paper and keep them aside.

NOTE : - 

1.While frying  do not burn the koftas,maintain  the oil temperature by adjusting between medium and medium low .

2. To test the oil temperature is right or not you can drop a small test ball of kofta into the oil and check it before dropping all the koftas.

3. The koftas has grated coconut so while frying some coconut flakes may come out into the oil,do not throw those,keep them aside and later you can sprinkle them back into the gravy when done,its tasty.

2. After the koftas are done,remove extra oil and then in the same oil add the whole spices and let the spices infuse their flavours.

3. Then add the Tomato and crushed ginger and cook for sometime covered. ( you may add the ginger first cook for about 30 seconds and then add the tomato ).Check and see intermittently so that it does not get burnt.

4. Add the paste of the almonds and cashew and mix everything well.( cook covered checking intermittently and mixing everything until oil seeps out ),the almond and cashew paste may stick at the bottom so its necessary to check and mix up or else it can get burnt.

5. Add all the spice powders and sugar and mix,Add very little water and mix again.Cook the spice mixture.

6. When oil seeps out then add water ( about 1 cup and then if required a little more ) and let it come to a boil.

7. Then low the flame to a gentle simmer,add salt and then the koftas slowly.Cook covered for a minute turning the koftas on the other side after about 30 seconds.

8. Cook for another minute and sprinkle  the dry roasted and ground spices  and gently mix,avoid breaking the koftas,also add the ghee ( if using ) and the fresh chilly and sprinkle the coconut flakes which may have come out when frying the koftas.

9. Serve hot with steamed rice or roti or paratha:).

Pictures:-