Coriander Seeds / Khadi Dhaniya

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Raw Banana Kofta / Kachche Kele Ke Kofta

Today I will tell you how to make raw banana kofta sabzi / kachche kele ka kofta. Ripe bananas are very beneficial for health and raw banana is also very good for health. By the way, raw banana vegetable can be made in many ways, the matter of raw banana koftas is different. The raw banana kofta vegetable is very tasty to eat, even if a guest comes, you can make it. You can sometimes make banana kofta sabzi at home to change your taste. If you want, you can eat banana koftas in this way without even making curry. Follow the steps given below to make Banana Kofta curry recipe ….

Course Dinner, Indian, Lunch, Main Dish, Snacks

Cuisine dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 18kcal

Equipment

Fry Pan / Wok
Plate
Spatula
Mixer Grinder
Knife
Bowl
Pressure Cooker

Ingredients

1 Unit Raw Banana / Plaintain / Kachcha Kela
1.5 tsp Gram Flour / Besan
1 Unit Big Onion / Pyaz
3 Unit Local Tomato / Desi Tamatar, if local / desi tomato is not available then take hybrid tomato
2 Unit Green Chili / Hari Mirch
1 inch Ginger slice / Adrak ka tukda
1 pinch Asafoetida / Heeng
1 tsp Coriander Seeds / Khadi Dhaniya
2 tsp Coriander leave / Dhaniya Patti
as per taste Salt / Namak
100 grams Oil for frying Kofta, if kofta’s are more or less, you can take oil sufficient for frying
2 tsp Oil, To make curry

Instructions

To make a banana kofta, first take a raw banana.
And divide raw banana into 2 pieces.
After that put raw banana in the pressure cooker and add about a cup of water.
After this, cook the banana by giving it a whistle in the cooker.
Remove the banana peel when the pressure comes out from the cooker.
Then mash the banana.
Now add one and a half teaspoon gram flour, finely chopped coriander, a pinch of asafoetida to the mashed banana and add a little salt too.
Besan is not to be added too much, otherwise, only gram flour will appear in banana koftas.
Now mix the mixture.
After this, take a little mashed mixture in your hand and make medium size spherical ball.
Make all the balls of that mixture.
Now put a kadhai/frying pan on the gas.
Pour oil into the kadhai/ fry pan.
When the oil is hot, turn the gas to medium flame. Now put the balls in hot oil and keep in mind that the gas remains on medium flame.
Keep driving the balls with a spoon and changing their sides so that the balls do not burn.
And fry them till they turn light brown.
When the balls become slightly bad, take them out of the oil.

Now we’ll prepare mixture for Kofta Curry

For curry spice, take three chopped tomatoes, one onion, 8 to 10 cashews, 2 green chilies, 1-inch piece of ginger, two red chilies, one spoon of coriander seeds.
And put all the spices in the jar of the grinder.
And grind them until they are slightly coarse in the grinder.

Now we will prepare curry for Kofta

Now take out the extra oil from the kadhai/ fry pan and leave two spoons of oil in it.
When the oil is hot, add cumin seeds and red chili.
When the cumin starts crackling.
Add the grinded spices to it.
Now fry the spices.
Fry the masala till the masala starts leaving the oil.
Now add two spoonfuls of beaten curd to the spices.
And the spices keep stirring. The spices have to keep running until the curd mixes well.
When the curd mixes well with the spices, add about a glass of water to it and add salt as well.
Turn high the flame.
As soon as the curry comes to a boil add the koftas in it.
Also, put garam masala along with it.
Cover the pan with lid.
And reduce the flame to medium.
Cook for about 5 minutes.
If you feel that the water is less then you can add more water.
Put a tempering pan on a separate gas. When the pan is hot, add 1 teaspoon Kasuri Methi to it.
Add hot kasoori methi to the kadhai/fry pan.
Close the lid.
Cook for about 5 minutes.
Delicious koftas are ready. You can eat koftas with pulav or with roti or with paratha or puri. These are very easy and tasty koftas. Please make these koftas at home and also provide feedback in the comment box.

Video

Notes

Try more recipe’s of Banana…

Pointed Gourd Curd / Parwal Dahi Recipe

Parwal is abundant in minerals and vitamins. Green vegetables are also very delicious to consume and essential for health. There are many individuals who do not like eating parwal at all, but do you understand that in relation to vitamin-A, vitamin-B1, vitamin B2 and vitamin-C, calcium is also discovered in abundance, which is the quantity of calories. Today I will tell you such dry vegetable of Parwal that even if you do not like the vegetable of Parwal, it will also lick fingers after eating the vegetable and will make dry parwal recipe again and again.

Course Breakfast, Dinner, Indian, Lunch, Main Dish

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 People

Calories 28kcal

Equipment

Kadhai / Fry Pan
Big Spoon
Knife
Plate

Ingredients

200 Grams Pointed Gourd
1 Unit Onion / Pyaz, chopped
1 Unit Green Chilli / Hari Mirch, chopped
2 Unit Whole Red Chilly / Lal Mirch, break in two pieces
1 tsp Coriander Seeds / Khadi Dhaniya, Break coriander seed in mortar and pestle
1/2 tsp Turmeric (haldi) powder
2 tsp Oil / Tel
2 tsp Curd / Dahi / Yogurt, Beat the curd
1 tsp Coriander leave / Dhaniya Patti, chop coriander leave
2 tsp Oil

Instructions

First rinse the pointed gourd / parwal with water. And cut one pointed gourd into 4 pieces.
Take an onion and chop it well.
Crush the coriander seed coarsely with mortar and pestle.
Now put the kadai / fry pan on the gas. Add 2 tsp of oil in kadai / fry pan.
Then add cumin seeds to the oil. When the cumin seeds start crackling add red chillies.
After 10 seconds add chopped green chilli and chopped onion.
Stir spices with spatula.
Fry until light pink.
After that add coarse coriander. Stir for 30 seconds.
After that add turmeric into kadai / fry pan. Fry the spices for about a minute.
Then add chopped pointed gourd / parwal to the spices.
Mix chopped pointed gourd / parwal with spices.
Cover the lid on the kadai / fry pan.
Leave the lid of the kadai / fry pan closed for five minutes. Keep stirring the vegetables periodically. If the vegetable is not fully cooked, then close the lid of the kadai / fry pan again.
Open the lid again and check if the vegetable is cooked.
If the vegetables are cooked, add the 2 tbsp beaten curd onto pointed gourd / parwal.
Keep stirring the vegetable for one minute. Add salt to the sabji as per taste.
Add red chilli powder and garam spice / masala to the vegetable.
Mix spices to the vegetable and close the lid of kadai / fry pan. Leave the lid closed for one minute. So that the aroma of garam masala properly mixes with the vegetable.
Sprinkle coriander leaves on curd dry parwal recipe. Now recipe is ready. Serve recipe with poori, paratha, chapati or nan.