We Bengalis are extremely fascinated with fish. But when it comes to the veg-day, I get really confused about what would be our show-stopping dish for lunch. Kaccha Kela or the raw bananas are very available these days. So, I thought of preparing the most authentic Bengali dish, kachkolar kofta, aka kacche kele ke kofte, or Raw Banana Kofta Curry. History says the kofta was invented in a Persian kitchen. But as we believe in our own taste buds, koftas have changed hugely as per the availability of the ingredients. Local ingredients have replaced the Persian ingredients, and as a result, we get our personalized koftas that are too suited for our Indian platters.
Let’s see how you too can prepare your kacche kele ke kofte in your cozy kitchen corner.
Ingredients:
For Kofta
Raw banana – 2 Nos. (medium-sized, cut into 3 pieces each)
Gram pulse (matar daal) – 1 Tablespoon
Green chili – 1 No.
Ginger – ½ Inch
Potatoes – 3 Nos. (medium-sized, cut into haves)
Salt – To taste
Turmeric powder – ½ Teaspoon
Red chili powder – 1 Teaspoon
Coriander powder – 1 Teaspoon
Cumin powder – 1 Teaspoon
Garam masala powder – ½ Teaspoon
Gram flour (besan) – 1 Tablespoon
Oil – 2 Tablespoons
For the curry
Tomato – 1 No.
Green chili – 2 Nos.
Ginger – ½ Inch
Red chili – 2 Nos.
Cumin seeds – ½ Teaspoon
Bay leaf – 1 No.
Turmeric powder – ½ Teaspoon
Red chili powder – ½ Teaspoon
Cumin powder – ½ Teaspoon
Sugar – 1 teaspoon
Salt – To taste
Ghee- 1 Teaspoon
Garam Masala – ½ Teaspoon
Procedure:
Make the Koftas:
Soak the pulse for half an hour. And keep it aside.
Now pressure cook the raw banana and the potatoes with a pinch of salt and turmeric powder.
Let it be done completely.
Remove it from the water.
Now bring the pulses out from the water and paste them with a green chili and ½ inch ginger. Do not use additional water.
Now take the boiled raw bananas.
Remove the skin.
Add salt, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala powder along with gram flour, and pulse paste.
Adjust the gram flour to give it a moderate binding. It should hold the shape, but would not turn too hard.
Mix it well.
Divide it into small portions so that you may give it the shape of the koftas.
Shape the koftas.
Now heat oil in a deep bottom pan.
Keep the flame on medium to low.
Fry the koftas until they become golden brown.
Fry the potatoes in the same oil.
Make the Curry:
Blend the tomato, green chili, and ginger with a little water.
In the same oil that has been in use since the start, add the tempering.
Temper it with Red chili, bay leaf, and cumin seeds.
Mix one teaspoon of sugar to make the color of the curry bright.
Add the tomato paste.
Fry it well.
Now add turmeric powder, red chili powder, and cumin powder.
Sprinkle a little water to bring down the temperature so that your masala doesn’t burn.
Add ¼ cup of warm water.
Lid it and let it cook for 5 minutes on high flame.
Let the masala leave its raw essence. The masala will be prepared and the oil will be separated.
Now add adequate warm water.
Add the koftas and the potatoes.
Give it a good boil for 10 minutes on low flame.
Now add garam masala powder and ghee.
Turn off the flame and put it under cover for 5 minutes.
Serve with steamed rice.
This recipe offers 4 servings.
Extra Tip:
If you feel your Kofta is too weak to hold a shape you may add refined flour along with gram flour.
Kofta pulls in the water, so add more water to maintain the curry’s consistency.
Conclusion:
Kacche kele ke Kofte or raw banana kofta curry is an ages-old dish, that is being served in Indian households, no matter which province it is. There are some dishes that you may call a true Indianized dish, kacche kele ke Kofte is surely one of them.
Enjoy!
Read other Recipes here.