Jul 22, 2011

Kanchkolar Kofta Curry (Plaintain Kofta Curry)

Kanchkolar Kofta Curry is a traditional Bengali recipe. Kanchkola is cooked almost in every Bengali household and Kofta Curry made with this makes a very delicious recipe. This goes well with hot chapattis or plain hot rice.This preparation is ideal for a vegetarian lunch/dinner party.


For Kofta:

Kacha Kola/Green Banana - 2 pieces
Alu/Potatoes - 1 medium size
Onion - 1, medium size, finely chopped
Ginger - 1 tsp cut into juliennes
Garlic - 1 tsp. finely chopped
Green Chillies - 2-3, chopped
Turmeric powder - a pinch
Coriander powder - 1 tsp.
Sugar - 1/2 tsp.
Salt - 1 tsp.

For Batter:

Egg - 1
Maida/Cornflour  - 2 tbsp.d
Baking powder - 1/8 tsp
Chilli powder - 1/4 tsp (optional)
Oil - as indicated

For Seasoning :

For Gravy:

Bay Leaves - 1 or 2
Green Cardamom - 2, coarsely crushed
Cinnamon - 1 inch, coarsely crushed
Cloves - 4, coarsely crushed
Cumin Seeds - 1 tsp
Potato - 2 medium , chunk size
Onion - 2 medium, finely chopped
Ginger Paste - 1 tbsp.
Garlic Paste - 2 tbsp.
Tomato - 1 medium, chopped
Sugar - 1/2 tsp
Salt - to taste
Turmeric - 1/2 tsp.
Kashmiri Red Chilli powder - 11/2 tsp.
Jeera / Cumin powder - 1 tsp.
Dhaniya/Coriander powder - 1 tsp.
Garam masala powder - 1/4 tsp
Ghee - 1 tsp

Cooking procedure:


Peel kacha kola/green banana and immediately immerse in a container containing water with a pinch of turmeric (to avoid blackening).
Boil kancha kola and potato till done. Drain water completely and mash together to smoothness.
Take a bowl, add kacha kola, potato, green chillies, onion, ginger, garlic, turmeric, coriander powder, sugar and salt to taste, mashed all this ingredients. Mould the mix into 15-17 balls.
Prepare the batter: Make a smooth mix of all the ingredients "for batter" with water.
Heat 1 cup oil (for deep frying)in a kadai. This oil may be reused for cooking so do not discard.
Dip the balls in the mix and fry till golden brown. Keep aside.


In the same oil, add coarsely crushed cardamon, cinnamon, cloves, cumin seeds bay leaf. Let splutter.
Add onions, saute it when it half done then add sugar for better colour. Then add ginger and garlic and fry on medium heat for 3 minutes.
Add turmeric powder, chilli powder and coriander powder and fry for 2-3 minutes.
Add tomato and fry for 2-3 minutes, till oil separates. 
Add 2 cups water, salt and let come to boil. Boil for 4-5 minutes.
Add koftas/balls and boiled potatoes (chunk size), cook on medium heat for 2 minutes.
Lastly add ghee and garam masala powder and remove from heat.

Note :
The koftas absorb a lot of gravy so 2 cups of water are required to factor this in.

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