Mochar Kofta Curry (Banana Flower Fried Ball Curry)

After ‘Niramish Mochar Kofta Curry’, it is time for another version of banana blossom fried ball curry with a twist. This time I used chicken keema while making the koftas. In the vegetarian version it is difficult to shape the koftas. Infact you would not be able to make round balls and you have to make the koftas in the shape of a patty. But adding a little chicken keema (minced chicken), it is easier to form the koftas in the shape of a nice round ball.

I have made the gravy cashew-poppy seeds-melon seed based. You can also make it regular onion-ginger-garlic base gravy. Needless to say with addition of chicken keema the koftas become very tasty. You can also make the koftas in advance and before serving just pour the gravy on the koftas and warm it in microwave for few minutes and you are ready to serve!

Ingredients

For making kofta:

  • 1 ½ cups Banana Flower – (Boiled and mashed)
  • 50 gms Chicken Keema or Minced Chicken
  • 1 Egg
  • 2 – 3 tsps Besan or Gram Flour – (Optional)
  • 1 (Medium – Very finely chopped) Onion
  • 1 tsp Ginger Paste
  • ½ tsp Garlic Paste
  • ½ tsp Turmeric Powder
  • 2 (Finely chopped) Green Chillies
  • ½ tsp Garam Masala Powder
  • To taste Salt
  • Oil – For frying the koftas

For the curry:

  • 3 Tbsps Onion Paste
  • 1 tsp Ginger Paste
  • ½ tsp Garlic Paste
  • 1 tsp Poppy Seed Paste
  • 1 tsp Melon Seed Paste
  • 1 tsp Cashew Paste – (Optional)
  • ¾ tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chillie Powder
  • ½ tsp Garam Masala Powder
  • ½ tsp Sugar
  • To taste Salt
  • 3 tsps Oil
  • Chopped Coriander – For Garnish

Steps:

  1. Boil the banana flower adding little salt and turmeric. They should be cooked but not mushy. Chop them and then lightly mash them and keep aside.
  2. Now mix all the ingredients mentioned under for making kofta, except oil. Mix and mash very well. Let it rest for 15-20 minutes.
  3. Divide the mix into 12-14 small balls. Shape them like round balls. Now keep these patties in refrigerator for 15 minutes.
  4. Heat oil in a kadai or wok. I have deep fried the koftas you can shallow fry as well.
  5. Fry all the koftas and keep them aside.
  6. Heat 2 tsp oil in another pan. Add onion paste and fry till it becomes translucent.
  7. Add ginger paste and garlic paste and fry till oil separates.
  8. Now add all the dry masalas except garam masala
  9. Now add 1 ½ cup of water and let it cook for 3-4 minutes with the lid on.
  10. Remove the lid. You’ll see that oil is appearing on the side of the gravy. It means the gravy is ready. Add garam masala powder and mix well. Keep this gravy aside.
  11. Arrange the koftas in the serving bowl and pour the cooked gravy on it. Cover and let it rest for 2/3 minutes.
  12. Garnish with chopped coriander leaves. Serve immediately.

 

Notes:

~Do not boil the koftas with the gravy.

~ You can make the koftas and the gravy separately in advance and warm up in microwave and serve them.

~ You can shallow the koftas as well.

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