Jan 21, 2011

Kacche kele ka kofta/ plantain dumplings in spicy tomato sauce-(low-fat)

        This variety of kofta(i.e with plantains) has been in my mind for almost a year now. My sister made this during my visit to India last year. She got the recipe from a bengali friend of hers. So I am not too sure whether this is a popular dish in the north east region of India and also I am certainly not following the exact recipe that my sis has followed as I don't remember that anymore. In case any one about the roots of this particular thing, do mention in the comment section and I will be happy to learn about it. I have followed a very simple recipe and the preparation does not involve a lot of time. It was delicious.We enjoyed it with some hot rotis.
kele ka kofta
For the koftas
Plantains/raw unripe bananas- 1 big
Green chillies- 1 thinly slit
Red chilly powder- 1tsp
Turmeric powder- 1tsp
Salt to taste
Oil- a few tsps
Besan/kadala maavu/gram powder- 1tbsp

For the gravy/spicy tomato sauce-
Onion- 1chopped
Tomato- 2 big chopped
Ginger -1"
Garlic- 1-2 cloves chopped
Turmeric powder-1tsp
Red chilly powder- 1tsp
Coriander powder- 1tsp
Cumin seed powder-1/2tsp
Salt to taste
Garam masala- 1tsp
Kasuri methi- 1tsp

Method- For the koftas
Cook the peeled potato and the plantain(along with the skin) in a pressure cooker. Then peel off the skin from the plantain.Mash the potato and plantain and combine them together.Add rest of the ingredients (except the oil and besan).Mix them well. Make small lemon sized balls with them.Roll the balls on the besan so that its coated properly with the flour.
Add few drops of oil in a aebleskiver pan/paniyaaram pan.Place the prepared balls in them. Cook on all sides properly till they turn golden brown in colour.The koftas are ready.Keep them seperately.
Note- You can also deep fry the koftas.

For the gravy/spicy tomato sauce-
Blend together the chopped onion, tomatoes, ginger and garlic in a mixer and grind them to a smooth paste.
Heat oil in a pan. Add the ground paste followed by turmeric powder, red chilly powder coriander powder, cumin seeds powder,kasuri methi and garam masala. Saute the mixture well till the raw smell of the onions goes off. Now add around half to one glass of water to dilute the mixture.Add the salt.Continue to cook the gravy and keep stirring occasionally for another 10 minutes till the gtavy thickens a bit.

Add the koftas to the gravy just about 10-15 minutes before you serve so that they don't turn soggy.
Serve them as a side dish for rotis or naans or even some rice variety.
kele ka kofta
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