(Last Updated on : 29/01/2016)
Kanchkolar Kofta Curry is a traditional Bengali recipe. This recipe is about green (unripe) bananas, boiled, mashed and given a shape of flat disc which are fried and dipped in a creamy curry. Unripe banana in Bengali language
Kanchkola is good for stomach and contains iron in it which is again good for all. 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. Koftas in general are like many other introductions to Bengali cuisine
due to the influence of Mughals
in the region.
Ingredients for Koftas:
Green Bananas - 4 to 5
Potatoes - 2, medium size
Gram Flour - 3 to 4 tbsp
Cumin Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Salt as per taste
Oil -1/2 cup
Ingredients for Gravy:
Onions - 2, medium size
Garlic - 4 to 5 cloves
Ginger - 1 inch
Tomato - 1, medium size
Water - 2 to 3 tbsp
Mustard Oil - 1 tbsp
Red Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Coriander Seeds - 3 to4 tbsp
Dry Red Chilli - 3 to 4, whole
Cumin Seeds - 2 tbsp
Fennel Seeds - 1 tbsp
Fenugreek Seeds - 1 tsp
Green Cardamom - 2 to 3
Black Cardamom - 2
Cinnamon - 2 to 3 sticks
Salt as per taste
Ingredients for Tempering:
Tej Patta - 2 to 3
Cloves - 3 to 4
Green Cardamom - 1 crushed
Sugar - 1 tsp
Mustard Oil - 3 to 4 tbsp
Roast above whole seeds for couple of mints and then dry grind them very finely.
Roast some cumin seeds separately and then grind them finely. Reserve this to be used in fried vegetable balls.
Wash green bananas. Put to pressure cook them along with potatoes.
Once cooled, take off the skin and add roasted cumin powder and 2-3 tsp of roasted masala powder.
Add in gram flour and mash the boiled green bananas and potatoes well with the seasonings. Divide this into small portions of round balls.
Now heat up a fry pan, add in mustard oil. Add in 2-3 small balls at a time and deep fry them and keep aside.
Now add in tej patta and sugar. Let the sugar melt and caramelize.
Add in cloves and crushed cardamom.
Add in the wet masala paste and stir fry it.
Add in red chilli powder, turmeric powder, roasted masala powder and salt.
Add chopped tomato and splash bit of water and fry for 4-5 minutes at med-high flame.
When oil oozes out from the sides and then add in 3-4 cups of water. Cover and let it simmer for 8-10 mints.
At the last phase, add in the fried balls and cover. Let it cook for a minute or two.
Add 1tsp of ghee and 1/2 tsp of garam masala at the end. Take off and let it rest.
Garnish with cream, ginger julienne and coriander leaves. Serve hot with plain Rice or Rotis.
Koftas tends to soak up gravy way too fast, so add ample water at the time of making the gravy. Do not over cook them they will tend to break and go soggy.
Recently Updated Articles in Indian Food
Asafoetida is acrid and bitter in taste. It emits a highly disagreeable, pungent, and garlicky odour. It belongs to the specie group of Ferula. It is a form of perennial herb.
|• ||Celery Seed|
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
Amchur is the dried or dehydrated product prepared from unripe mango flesh in the form of peeled slices.
|• ||Desserts of Assam|
Desserts of Assam are simply delicious. Rice is the main ingredient of Assamese sweets. Various types of Pithas heighten the Bihu Festival in Assam.
Jigarthanda is a special drink of Madurai, Tamil Nadu state. It is a perfect refreshment drink for summer season. The drink was introduced and named by the Mughals.