2 April, 2019
Kanchakolar kofta curry : Plantain ball curry : Gluten free
I just realised it is almost the beginning of April, I do not have any posts this year yet!
Serious apologies to my friends. I am making it up to you all with this super yummy, healthy vegetarian balls aka Plantain balls.
Koftas are quite common with non vegetarians. That doesn’t mean the vegetarians will be left out. No way. There are quite a few vegetables having a meaty texture that is taken into account when making vegetable kofta. Plantains are one of these. Loaded with fibres, antioxidants, potassium, vitamins and complex carbohydrates these are hidden superfoods.
The preparation does involve a few steps. I usually keep it as a weekend project. Once the koftas are fried, they can be put in ziplock bags and frozen. It is much easier to make the curry and add the fried balls in it on a weeknight.
Here is the recipe.
Recipe: Made 25 balls , depends on size. Serves 6.
Plantains 3, boiled and mashed.
Onions 2 medium cut fine.
ginger One inch grated
Besan 2 Tbsps
Potatoes 2 small
Grated coconut 1/3 cup
Salt to taste
Oil for deep frying
Red chilly powder 1/2 tsp
For the gravy,
Onions one large, chopped fine
Ginger grated, 2 tsps
Cumin powder 11/2 tsps
Coriander powder 2 tsps
Chilly powder 1 tsp
Tomato puree . 4 tsps
Salt to taste
Ghee 1 Tbsp
Garam Masala 1/2 tsp
Mustard oil 3 Tbsps
Take the plantains and 2 small potatoes in a pressure cooker, add salt and turmeric powder, three cups water on high heat. Wait for five whistles, let the pressure release on its own . If using a pot to boil, make sure the plantains were completely boiled and can be mashed to a smooth paste.
Skin the plantains, mash them add all the ingredients under “Koftas”. Form into round balls. Deep fry in oil, handling them gently so as not to break them. Collect them on kitchen towel.
Take a deep bottomed pan with three table spoons of Mustard oil on high heat. Add the Bay leaf, cloves, cardamom, cinnamon, cumin seeds. When the seeds crackle, add onion, saute till translucent, add the ginger paste, one large potato cut in small cubes and salt in it. Cover and cook till soft. Add the cumin powder, coriander powder, chilly powder, tomato puree, saute till the oil separates, 3 to 4 minutes. Add warm water, cook till everything comes together, another 4 to 5 minutes, add the kofta balls and let it boil for another 2 to 3 minutes. Add the ghee and garam masala. Put the gas off. Cover and keep until ready to serve. Excellent with rice or roti.
The fried kofta balls when cooled completely can be stored in ziplock bags in the freezer. When needed can be added to the boiling gravy and enjoyed. This can save time on a week night.