Phaldhari Kofta Curry

Now the banana tree is actually a plant and not a tree. The main stem in reality is a fake stem. having said that, the plant has many uses and almost all its parts are used for something or the other. The leaves are used as plates for serving food in southern India. It is said they increase the appetite and bring out the aroma in the food. The core of the stem is used in curries ( after removing the fibrous part), the underground bulb, the plantain and the fully ripened fruit are all used in dishes. These parts are even supposed to have medicinal properties and are used to cure stomach troubles and aid digestion among other things.

Every week when we visit our grocery store, plantains stare at us begging us to take them and make some exciting dish with them. I have tried in the past to make banana chips, but after several failed attempts and a desperate phone call to my mother-in-law it dawned upon me that these are not variety used to making the chips. So I did the next best thing. I made some koftas with them. I remembered vaguely making a dish with plantains called the phaldhari kofta curry which had koftas made with plantains. This time I tried my own variation of this.

Sri, needless to say, this is yet another contribution to the curry mela :)

Phaldhari Kofta Curry

Ingredients-

For the Koftas:
Plantains - 2
Potato, medium,boiled and mashed - 1
Cheese, grated - 3 Tblsp
Red Chili Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Corriander Powder - 1 tsp
Fennel Powder - 1 Tsp
Amchur Powder - 1 Tsp
Salt - To Taste
Flour - To coat

For the Curry:
Onion Paste - 1 Cup
Ginger Paste - 1 tsp
Garlic Paste - 1 Tsp
Tomato Paste - 1 Cup
Garam Masala Powder - 1 Tsp
Red Chili Powder - 1 Tsp
Cumin Powder - 1 Tsp
Cashewnuts - 5-6
Poppy Seeds - 2 Tblsp
Melon Seeds - 2 Tblsp
Salt To Taste
Oil - 3 Tblsp
Cream - To garnish

Method:

For the Koftas:
1. Skin the plantains and mash well.
2. Mix all the kofta ingredients with the plantains well.
3. Divide into equal portions and form round balls.
4. Coat with flour and deep fry in hot oil till they turn golden brown.
5. Drain and keep aside.

For the Curry:
1. Make a paste with Cashews, poppy seeds and melon seeds with some water.
2. Heat oil in a wok. (Use the same oil used for frying)
3. Fry the onion paste till it starts to turn golden brown. Add in the ginger and garlic paste.
4. Add in the dry masalas. Fry for 2 minutes.
5. Add in the poppy seeds,melon seeds and cashew paste. Mix well and cook for another5 minutes.
6. Add in the tomato paste and salt. Cook on a low flame for 5-10 minutes. Add in water to dilute the gravy.
7. Simmer on low flame for 5 more minutes.
8. Take off the flame and add in the koftas.
9. Garnish with cream and serve hot.

Note:
1. Remember to add in the koftas just before serving, else they will turn soggy and break.
2. If you want to, you can stuff a raisin in each kofta.

Posted in: Banana,Curry,Indian Cooking,Plantains,vegetarian dishes