This is a traditional Bengali homemade style curry of raw banana koftas in gravy. This is a "No Garlic & No Onion" based gravy. It is commonly cooked in every Bengali household and relished with plain steamed rice.
Adding potatoes to the gravy is purely optional. It is slightly thickened with the addition of cashew nut paste and finished off with ghee and a sprinkle of garam masala powder. So check for a step by step guide with pictures to prepare it.
- 2 green plantain, boiled & mashed / grated
- 1 potato, boiled & mashed / grated
- 2 tsp. cumin seeds
- 3 whole dry red chilies
- 2 tbsp. oil
- oil to deep fry
- 2 bay leaves
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 2 tsp. ginger, grated
- 1 tomato, chopped
- 1-2 green chilies, slit
- 1-2 green chilies, chopped
- 1 tsp. roasted cumin powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. cashew paste
- 1/2 tsp. garam masala powder
- 1 tsp. ghee (clarified butter)
- 1 tsp. coriander leaves, chopped
Dry roast 1 tsp. cumin seeds, 2 green cardamoms and the red chilies for a few seconds. When cool, grind and keep aside.
In a bowl, mix together the mashed plantain, potato, salt, pinch of turmeric powder, 1 tsp. ginger, chopped green chilies and the powdered spice mix.
Form into small round koftas. Heat oil in a pan and deep fry them. Drain on a tissue paper and keep aside.
Heat 2 tbsp. oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and the remaining cumin seeds. Saute for a few seconds.
Add the ginger, turmeric powder and the cumin powder mixed with little water. Fry on low flame till oil separates.
Add the tomatoes and saute till well mashed up. Add 2 cups water, slit green chilies and salt. Simmer on low flame for 4-5 minutes till the gravy slightly thickens.
Add the cashew paste and mix well. Simmer for a minute. Add the koftas, garam masala powder and ghee. Give it a gentle stir and serve, garnished with coriander leaves.
Note - 1. If serving later, arrange the fried koftas on a serving dish and pour the gravy over it.
2. The koftas can be prepared earlier and refrigerated to be cooked later.
Dry roast the cumin seeds, cardamoms and dry red chilies.
Grind them and keep aside.
Boil the green plantain and the potato till soft. Grate / mash them.
Combine with salt, turmeric powder, ginger, green chilies and
the powdered spice mix.
Form into small koftas and .......
deep fry them to golden in colour.
Heat oil in a pan and temper with the bay leaves, cinnamon,
cardamoms, cloves and cumin seeds.
Add the cumin powder, ginger and turmeric powder mixed
with little water.
Add the tomatoes and saute well.......
till mashed up.
Add 2 cups water, salt and slit green chilies. Simmer for 4-5 minutes.
Add the cashew paste and simmer further for a minute.
Add the koftas, garam masala powder and ghee. Give it a gentle stir.
Serve, garnished with coriander leaves.