Kancha kola’r bora’r torkari ( plantain kofta curry )

Hello friends and fellows! Welcome back to my space Dish Of Delight once again!

Plantain kofta curry is quite a popular dish of the Bengalis. People have different recipes to cook this curry. However, in cooking this recipe they have most of the time used curd and sometimes also used cream, but I prefer to keep the curry simple and light.

So, let’s move to the main recipe.

Ingredients

For the koftas:

Plantain 2 cooked to 1 whistle at high flames and pealed

Split yellow pea lentils 1/4 th of a cup soaked overnight

Ginger 1/2” piece

Green chilli 4 or 5

Roasted cumin powder 1/2 tsp

Red chilli powder 1 tsp

Turmeric powder 1/4th tsp

Garam masala powder 1/2 tsp

Salt as per taste

Oil 4 tbsp for shallow frying the koftas

For the curry:

Tomato 1 large chopped

Raisins 1/4 th cup

Green chilli 2 or 3 slit

Ginger paste 1/2 tbsp

Green chilli paste 1/2 tbsp

Cumin coriander paste 1/2 tbsp

Bay leaf 1

Cinnamon 1” stick

Cardamom 3 or 4

Cloves 3 or 4

Whole cumin 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Garam masala powder 1/2 tsp

Salt as per taste

Sugar as per taste

Ghee 1 tsp

Oil 2 tbsp

Procedure

  • Grind the split yellow pea lentils, ginger, green chillies together to make a semi smooth texture
  • in a mixing bowl, take the cooked plantains and mash them
  • into this add the ground lentil mixture, and all the other ingredients for making koftas, except oil and mix them well
  • heat oil for frying koftas in a non stick pan at medium high flames. Once heated, reduce the flames to minimum low
  • now take small portions of the mixture, give it a round flattened shape and add it to the hot oil.
  • This way make all the koftas and shallow fry them from both sides untill they turns light golden brown in colour. Do not over crowd the koftas. Fry them in batches, with 4 or 5 koftas in one batch.
  • once all the koftas are fried transfer them to a plate or bowl and keep aside
  • now heat the remaining oil in a kadhai at medium flames. Once heated temper it with the whole spices
  • into this, add the chopped tomatoes and stir and cook untill the tomatoes gets mushy
  • then, add the ginger paste, green chilli paste ad sauté for a minute or untill the raw smell disappears
  • add cumin coriander paste, turmeric powder, red chilli powder,salt, sugar and a tbsp of hot water and stir and mix all the ingredients well
  • roast the spices well untill oil separates from them and then add the raisins and mix well
  • then add 1 small cup of hot water and stir well. Once the curry starts boiling reduce the flames to minimum.
  • cover and cook for about 5 to 7 minutes. After this open the cover, stir well and add all the koftas in a single layer and the slit green chillies. Cover and cook for 1/2 a minute
  • open cover, flip the koftas to the other side, add ghee and garam masala powder all over the curry and then switch off the flames
  • let the curry rest for some time and then serve hot with steamed rice or roti or any dish of your choice.

2 Comments

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