Plantain Kofta Curry

Green Plantains – 4
Besan – 1/2 cup (basically enough to bind the green plantain together when frying the koftas)
Bread – 2 slices
Cumin seeds – 1 tbsp
Red Chilli Powder to taste
Salt to taste

Oil – 4 tbsp
Ginger – 2 inches long piece
Garlic – 4-5 cloves
Onion – 1 1/2 cups finely chopped
Tomatoes – 1 1/2 cups finely chopped
Cumin seeds – 1 tbsp
Cinnamon – 1 inch long
Cardamom – 3-4
Clove – 5-6
Bay leaves – 2
Cumin Powder – 2 tbsp
Corriander Powder – 2 tbsp
Garam Masala Powder – 1 tbsp
Amchur – 1/2 tbsp
Red Chilli Powder & Salt to taste


Boil the plantains with in salt water. Peel and mash to fine paste.
Add cumin seeds, ‘besan’, crumbled bread slices (i think they add to the crispness of the kofta), salt and chilli powder. The consistency should be such that the mix can retain a firm shape when dropped into the oil to deep fry. Let this mix set for maybe an hour or more.
Heat oil (like the way you would do to fry ‘pakodas’). And then with a tbsp, scoop mix into the boiling oil and fry it into koftas.

Heat oil in deep pan.
Mildly fry bay leaves, cumin seeds, and crushed mix of the cinnamon, cloves & cardamom.
Add finely chopped ginger & garlic (or ginger garlic paste, which you can prepare in blender) to the oil. Once this turns brown, add chopped onions and cook till they turn transparent or brown.
Then add the tomatoes, cumin powder, corriander powder, garam masala powder, amchur, chilli powder and salt. And let cook till the tomatoes are tender.
Add 2 cups of water to this mix and let it cook for a while till everything blends well together. Adjust the spices at this time if you feel something is less or more.
Once the gravy is cooked, drop the koftas into it, and let them soak it in for atleast 2 hours.
Garnish with cilantro & serve hot.
You can make koftas substituting the plantain with grated ‘lauki’ or assorted vegetables (like boiled potatoes & peas), etc.
Serve hot with ‘rotis’ or rice.


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