Kele Ke Kofta

Ingredients For The Koftas

• • Bananas (raw) - 3
• • Ginger (finely chopped) - 1 tablespoon
• • Hara dhania/Green coriander (finely chopped) - 2 tablespoons
• • Jeera/Cumin seeds powder - ½ teaspoon
• • Dhania/Coriander powder - ½ teaspoon
• • Green chillies/Hari mirches (finely chopped) - 1 teaspoon
• • Salt - as required
• • Oil (for deep frying) - as required

Ingredients For The Gravy

• • Onion paste - 2 tablespoons
• • Oil - 3 tablespoons
• • Ginger-garlic paste - ½ teaspoon
• • Tomato puree - 3 tablespoons
• • Coconut milk - 1 cup
• • Kadhi pattas/Curry leaves - 1 sprig
• • Whole red chillies - 3
• • Salt - as required
• • Garam masala - ½ teaspoon
• • Coriander leaves (for garnishing) - a little

Method

• 1. Boil bananas for 7-10 minutes. Peel, grate and add all ingredients (except oil) for the koftas.
• 2. Mix well and shape into balls.
• 3. Heat oil in a kadhai, fry koftas over medium flame until golden.
• 4. Drain excess oil and keep aside.
• 5. For the gravy, heat oil and fry onion paste until golden.
• 6. Add ginger-garlic paste and fry further for 2-3 minutes.
• 7. Add tomato puree and fry until the oil separates.
• 8. Add kadhi patta, whole red chillies, salt and garam masala.
• 9. Add coconut milk and bring to a boil. Drop the koftas in carefully.
• 10. Cook over medium flame for 7-10 minutes.
• 11. Serve hot, garnished with hara dhania.