Kanchkolar Kofta

Raw bananas 4–5 Nos

Potatoes boiled 2 Nos

Gram flour 4 Tbsp

Cumin powder 1 Tsp

Garam Masala 1/2 Tsp

Oil 1 Cup

Salt as per taste

For The Gravy

Onions 2 Nos

Garlic cloves 1 Tsp

Ginger 1 Tsp

Tomato 2 Nos

Mustard oil 5 Tbsp

Bay leaf 2 Nos

Cloves 4 Nos

Cardamom 4 Nos

Sugar 1 Tsp

Red chilli powder 2 Tsp

Turmeric Powder 1 Tsp

Coriander seeds 4 Tbsp

Dry red chili 2 Nos

Cumin seeds 2 Tbsp

Fennel seeds 1 Tbsp

Fenugreek seeds 1 Tsp

Black cardamom 2 pieces

Salt as per taste

Roast the dry whole spices. Then, dry grind these spices in a mixer. Wash the raw bananas. Pressure cook them along with potatoes; peel the skin of the bananas and the potatoes. Gently mash them together. Add cumin powder and 2–3 tsp of masala powder prepared. Add gram flour and combine everything together to make a smooth dough-like paste. Now, divide this mixture into small balls. Heat oil and deep-fry the koftas.

Make a paste of onion, ginger, garlic and a teaspoon of mustard oil.

Heat mustard oil in a heavy bottom pan. Add bay leaf and sugar, let the sugar melt and caramelise for about a minute. Add cloves, crushed cardamom and the onion-ginger paste. Keep on stir frying.

Stir in red chilli powder, turmeric powder, salt and the remaining masala powder. Add chopped tomato and sprinkle some water, stir for 4–5 mins. If oil leaves the sides of the pan, the masala is ready, Add 3–4 cups of water now. Cover and let it simmer for 8–10 mins.

Add the fried vegetable koftas and cover the pan with a lid. Let it cook for a minute or two. Add about 1 tsp of ghee and 1/2 tsp garam masala, stir and let it rest for a minute or two.

Garnish with chopped coriander leaves and serve kanchkolar kofta .