Kacche Kele ke Masaledar Kofte (Raw Banana Dumplings in Gravy)
2 bananas, raw
40g condensed milk (khoya)
1 tsp coriander, chopped
1 tsp green chilli, chopped
1 tsp green cardamom powder
1 tsp black pepper powder
1 tsp white pepper powder
1 tbsp corn flour (to coat the dumplings)
5-7 tbsp soyabean oil
4-5 tbsp tomatoes, chopped
3-4 tbsp onions, chopped
2 tbsp cashew nut paste
1 tbsp watermelon seed paste (magaz)
1 tbsp ginger-garlic paste
3-4 tbsp onion paste
1 tsp Kashmiri red chilli powder
1 tsp fenugreek leaves (kastoori methi)
1 tsp garam masala
3-4 tbsp soyabean oil
30g yellow butter
1 tbsp cream
5-7 ginger, juliennes
Peel the raw bananas and slice into bite-size pieces and shallow-fry for 3-4 minutes in 2 tablespoons of soyabean oil. Add white and black pepper powder, the remaining spices, green chillies and salt to taste. Churn in a food processor (liquidizer) to form a firm mixture. Make hollow balls out of the mixture and stuff with khoya. Seal the dumplings, roll them in the corn flour and shallow-fry in the remaining soyabean oil till golden brown. Drain excess oil and keep aside.
To prepare the gravy, take a fresh pan, add soyabean oil, chopped onions, tomatoes and sauté till the oil separates. Add the remaining spices and ginger-garlic paste followed by the cashew nut paste and watermelon seed paste. Stir till gravy gets a thick constancy.
Add the dumplings to the gravy and take off the fire.
Garnish with yellow butter, chopped coriander and juliennes of ginger.
Kachche Kele ke Masaledar Kofte are best eaten with Indian bread and rice.
A meal for two at Lotus Leaf, Rohini, New Delhi, costs Rs1,000 (excluding taxes). For bookings, contact 09818026026.