A mouthwatering preparation from raw bananas, this is my mum’s specialty and is absolutely foolproof. And although it looks like a lot, doing it step by step will make it a dish of no trouble at all. This navratri,let your best come out with our navratri special recipes: but don’t blame us if your guests never want to leave. Here’s to you the first one.
Ingredients:
- Raw bananas: 450 gm
- Cardamoms: 6
- Cinnamon: 1″stick
- Cloves: 4
- Coriander leaves: 4 tsp, chopped
- Cream: 50 ml
- Ginger Garlic paste: 30 gm
- Ginger paste: 15 gm
- Green chilies: 6
- Mace (javitri) powder: a pinch
- Oil to deep fry
- Onions: 60 gm finely chopped
- Onions: 60 gm roughly chopped
- Red chili powder: 1 tsp
- Salt to taste
- Tomatoes: 2/3 cup, chopped
- White pepper powder: 1 tsp
Procedure
- In boiling pan, put raw bananas skin on and boil them for about 30 minutes. Cool them, peel and mash.
- To the mashed raw banana mix finely chopped onions, green chilies, coriander, white pepper, ginger and salt.
- Mix well and roll into small balls and flatten them with the palm of your hands to make koftas. It should yield you about 15 koftas.
- In a kadhai/ flat bottomed pan, deep fry the koftas and keep aside.
- Leaving about 3 tbsp oil in the same pan, crackle cloves, cardamom and cinnamon. To this add the roughly chopped onions and sauté till the onions turn translucent. Now, pour in your ginger/garlic paste and sauté till brown.
- Make puree of tomatoes and add it to the sauté along with red chilies and salt. Stir and cook and add about 1 and ½ cup of water.
- When it boils, remove, strain and pour the soup in another pan on low heat.
- To this add your koftas and let it simmer for atleast abour 4-5 minutes.
- Add cream and stir and let the gravy thicken.
- Remove from heat, sprinkle mace powder and cover and keep.
- Serve with rice or parathas.