BANANA KOFTA CURRY
For the Kofta:
6 raw bananas, 2-cups coriander leaves
1-2-tbsp. turmeric powder, 1/2-tbsp. garam masala
3 tbsp. green chilly paste
3 tbsp. corn flour, salt.
Boil banana in pressure cooker. Peel out the skin and mash them. Mix turmeric powder, garam masala, green chilly paste, salt and corn flour. Make 20-22 equal balls.
For the Filling: 100 grams ricota cheese
1/4 tsp. nutmeg powder
7-8 almond's powder
3-4 cardamom's powder.
Mix ricota cheese, nutmeg powder, almond powder and cardamom powder. Make small balls for the filling.
Press a banana ball in the palms and fill in with a ball. Round it up and then flatten. Deep-fry the round balls in oil. These are called koftas.
For the Ground masala:
1-cup grated coconut, 50 grams peanuts
1-cup coriander leaves, 4-5 green chilies
2-tbsp. sugar, 2-tsp. cumin seeds, lemon juice, salt
Roast peanuts and cumin seeds and grind all other ingredients to paste.
For the Curry:
500 grams dry peas, 1-tsp. cumin seeds
1 pinch soda, 1-tbsp. butter
salt, 1/2-cup tomato pulp.
Cook the peas by adding a pinch of soda along with the water. Grind it in the mixer.
Melt butter in a pot. Add cumin seeds. Pour tomato pulp. Mix crushed peas, salt and boil. Add grounded paste. Cook for 5 more minutes and add more water if needed.
Just a few minutes before serving add the koftas. Serve warm.