Kanchakola Or Plantain Kofta Curry
Kanchakolar Kofta Curry
Raw Banana is not edible without cooking. And there are not that much variety of cooking Raw banana in Indian cuisine. A few dishes are made with this fruit, such as chips, curry, cutlets or fritters. This plantain has less sugar & more starch than normal banana .
Few years back I shared "Kanchakolar/Plantain Shammi Kabab. Today I am going to share another recipe of Plantain, which will make this not so favourite fruit more delicious.I adopted this recipe from my Mother-In-law, who makes me to love Kanchakola by her cooking "Kanchakolar Kofta". This is a very famous & authentic Bengali recipe too.
Ingredients for Kanchakolar Kofta Curry
Preperation steps for Kanchakolar Kofta Curry
Making the Koftas :
Cut the whole Raw Banana from the middle without peeling the skin, pressure cook the Raw Banana and Potato up to 2 whistles, and keep the pressure cooker aside for 15 minutes.
After 15 minutes, open the pressure cooker, take the boiled banana and potatoes from the cooker, and set them aside to cook down completely.
In the meantime, make the "Bhaja Masala" by dry roasting cumin seeds, Coriander seeds, and whole red chilies and grinding them to make a coarse powder. Keep aside. Now peel the skins of the banana and potato and, in a large bowl, mash them without leaving any lumps.
In the same bowl, add chopped onion, chili, salt, sugar, and bhaja masala and mix well. Now add Besan, but do not add all the besan at a time; add as required to make the soft but not sticky dough.
Divide the dough into equal portions. Apply some mustard oil to your palm, take each portion, roll into balls, and slightly flatten each ball into a patty shape.
Heat oil in a wok, place the koftas on the hot oil, and on a medium flame, deep fry till they turn golden.
Place on a paper towel to use later.
Making the gravy:
Now take a non-stick pan and heat oil in it. Fry the Cubed potatoes till light brown and put them in a bowl.
Now add the cumin seeds and bay leaf to the oil. When the cumin seeds started crackling, add the ginger garlic paste and fry for 2–3 seconds.
Now add the boiled and blended onion and some salt and sugar, and fry till the onion becomes caramelized. This time, make a paste with turmeric powder, coriander, red chili powder, and some salt.
When the onion started to change color, add the masala paste and fry till oil separates from the masala.
Add the blended tomato to the masala and fry for a couple of minutes. Add the fried potatoes and mix them with the masala very well. Now add 1 cup of warm water to the pan and boil the gravy till the potatoes are cooked.
When the potatoes are cooked enough, add the fried koftas and turn off the oven. Do not boil the gravy after adding the koftas. Garnish with garam masala and ghee and serve with rice or chapaties.