Navratri Recipe- Easy To Make Kacche Kele Ki Kofta Curry

Kela Kofta Curry is a delicious gravy dish that goes well with roti, phulkas, parathas or pooris and even rice. It a rich curry dish that can be prepared for special lunch or dinner or house parties. Prepare this sweet and spicy lip-smacking curry dish with the help of an easy and detailed recipe.

Ingredients

Raw Bananas or kacche kele - 6
Salt as per taste
Gram Flour or besan - 2 table spoon
Turmeric Powder or haldi powder - 1/2 tea spoon
Cumin Seeds Powder or jeera powder - 1 tea spoon
Black Pepper Powder or kali mirch powder - 1/2 tea spoon
Red Chilli Powder or lal mirch powder - 1 tea spoon
Garam Masala Powder - 1/2 tea spoon
Cashews or kaju - 2 table spoon, finely chopped
Raisins or kismis - 2 table spoon
Green Chilli or hari mirch - 4, finely chopped
Coriander Leaves or hara dhaniya patti - as per requirement, finely chopped
Refined Oil or Mustard Oil - as per requirement for frying the Raw Banana Cutlets or Raw Banana Pakora or Kacche Kele Ke Pakore

For Gravy

Onion or Pyaz - 1 medium size, finely chopped
Tomato or tamatar - 1 medium size
Green Chilli or hari mirch - 2
Ginger or adrak - 1 inch piece
Garlic Petals or lehsun - 5-6 petals
Curd or dahi - 1 small cup
Bay Leaf or tej patta - 1
Asafoetida or hing - 1 pinch
Cumin Seeds or sabut jeera -1 tea spoon
Turmeric Powder or haldi powder - 1 tea spoon
Cumin Seeds Powder or jeera powder - 1/2 tea spoon
Black Pepper Powder or kali mirch powder - 1/2 tea spoon
Red Chilli Powder or lal mirch powder - 1/2 tea spoon
Coriander Powder or Dhaniya Powder -1 tea spoon
Garam Masala Powder - 1/2 tea spoon
Mustard Oil or sarson tel - 2 table spoon
Salt as per taste

Method

* Wash the raw bananas well with clean water and then transfer them to a vessel filled with water.

* Cover this vessel with its lid and place it on the gas stove over medium flame to cook the raw bananas in the water.

* After sometime remove the lid from the vessel and poke a knife into the raw bananas to see if they are cooked and have become soft or not. If they still appear raw then cook in the same manner for some more time. Then turn off the flame.

* Take out the soft and cooked bananas from the hot water to a big plate and allow them to cool.
Then remove their peel and mash all of them to form a fine paste like texture.

* Now add gram flour, powder spices (turmeric powder, red chilli powder, cumin seeds powder, black pepper powder and garam masala powder) and salt to the mashed bananas. Mix all the ingredients well.

* Then add chopped coriander leaves, green chilli, cashews and raisins to the banana mixture. Mix well again.

* Heat a kadhai and add refined oil to it to fry the cutlets. When the oil is hot enough for cooking then lower the flame to low level.

* Now prepare small round tikki like cutlets of the banana mixture. You can give your desired shape to these cutlets.

* Then put these cutlets into the hot oil for deep frying. Set 3-4 cutlet to fry at one time.

* Allow these cutlets to fry over low flame until they turn light pink in color. Flip carefully to fry uniformly on both the sides. Then transfer the fried cutlets to a plate.

* Then take tomato, garlic, ginger and green chilli to a mixer jar and grind them together to form a fine paste.
Now heat 2 table spoon mustard oil in a kadhai. You can use any other oil as well, but gravy prepared in mustard oil tastes best.

* When the oil is hot enough for cooking then add asafoetida, a bay leaf and 1 tea spoon cumin seeds to it. Allow the cumin seeds o crackle.

* Now add chopped onion to the hot oil and saute it till it turns golden brown in color.

* Then add tomato-garlic-ginger-green chilli paste to the kadhai and mix with the cooking ingredients in the kadhai.

* Now add the powdered spices (turmeric powder, red chilli powder, cumin seeds powder, coriander powder, black pepper powder) and salt to the kadhai. Stir and cook the ingredients together till the oil begins to seperate from the cooking gravy masala for Kela Kofta Curry.

* Then add garam masala powder and 1 small cup curd to the kadhai. Stir well to mix the ingredients so that no lumps are formed.

* Now add water as per requirement to the kadhai. Add water as per your requirement, but remember that the Kacche Kele Ke Cutlets or the Kele ke Kofte will soak up the gravy, so add a little more water than required.

* Allow the gravy to boil and add more salt if required. Turn off the flame after 2-3 minutes and add the Kacche Kele Ke Cutlets or the Kele ke Kofte to the curry prepared. Then transfer the prepared Kela Kofta Curry to a serving bowl and serve.