Wednesday, October 19, 2011

Phaldari Kofta aur Ananas Ki Tarri ( Plantain Koftas with Pineapple Gravy)

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Fresh on the success of my watermelon curry and having fresh and juicy pineapples staring at me from the grocery aisles, it was only a matter of time that it found its way into some delicious item on my dining table. Fortunately, there were quite a few curry recipes made from Pineapple that I found on the internet, and some of them were from India - Southern part of India. This was strange since I assumed that I would end up finding some from the North-East part of India, where it is abundantly grown but did not find any from that part. The koftas on the other hand were my tried and tasted Plantain koftas. Plantains (Raw Bananas), unknown to many make for an amazing cooking ingredient. They are cooked and treated the same way as potatoes and are very popular in tropical regions across the world. 

Phaldari Kofta aur Ananas Ki Tarri ( Plantain Koftas with Pineapple Gravy)


For the Koftas:
Plantains, boiled & mashed - 2
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, sliced - 1 Cup
Cumin seeds - 1 Tsp
Mustard Seeds - 1/2 Tsp
Asafoetida (Hing) - A Pinch
Curry Leaves - 3-4
Pineapple - 4 roundels
Coconut, frsh & grated - 3 Tblsp (30 gms)
Cloves - 6
Cinnamon Stick - 1 (1 Inch)
Green Cardamom - 2
Ginger, chopped - 1 Tblsp
Red Chilies, dried - 5
Turmeric Powder (Haldi) - 1/4 Tsp
Jaggery - 2 tsp (You can substitute this with honey if you like)
Salt To Taste
Oil - 3 Tblsp
Coriander, finely chopped - To garnish


For the Koftas:
1. Mix all the kofta ingredients with the plantains (Except the flour) 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 of grated coconut, ginger, cloves, cinnamon, green cardamom and red chilies. Add in a tsp. of water if required while making the paste. Keep aside for use later.
2. Heat oil in a wok, and add in mustard seeds, cumin seeds, curry leaves and hing. Add in the sliced onions.
3. Mix well and cook till onions turn translucent.  
4. Add in the coconut paste. Mix well and cook till the mixture starts to turn brown.
5. Add in 2 cups of water and stir to mix. Add in jaggery and turmeric.
6. Add in the pineapple pieces and cover and cook on medium flame for 10-15 minutes or till pineapple pieces turn soft and mashy.
7. Take off flame and cool. Process in a blender and pass through a strainer.
8. Transfer back to the wok and return to flame. Cook for 5 minutes and adjust seasoning.

To Serve:
1. Add in the koftas and serve garnished with chopped coriander.


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