I make ‘Thorer Kofta Curry’ occasionally for a weekend lunch or dinner. For the ‘koftas’ I use minimal spices and keep the gravy a simple homely one. ‘Koftas’ are deep fried balls which can be made from minced meat, veggies or paneer. In this recipe, the koftas are made from ‘Thor’ (Banana Stem). I have shaped the ‘koftas’ in round balls and shallow fried them instead of deep frying.
Banana plant is one of the most useful plants that we use every part of it. Not only the fruit (Banana), but its flower (Mocha or Banana Flower) or leaf (We eat on banana leaf and some steamed recipes are cooked in banana leaf like ‘Paturi’) and even the stem (Thor)! Banana stem (banana pith) is commonly known as ‘Thor’ in Bengali. It is a vegetable with many health benefits. It helps in controlling high blood pressure, kidney stones or it’s juice been consumed for weight loss program.
- For making the koftas:
- Finely chop the Thor and put in a bowl of water immediately. Then steam it adding salt and turmeric powder. Squeeze excess water and lightly mash with hand. Do not drain the stock.
- Add chopped onion (optional) and other ingredients with boiled Thor and bind well. If required add more besan and corn flour.
- Heat oil in a pan. Shallow fry them. Keep them on a kitchen paper.
- For making the curry:
- Remove the extra oil from the same pan in which you fried the koftas. Keep around 2 Tbsp oil. Fry the boiled cubed potatoes till they turn golden. Keep them aside.
- Splutter cumin seeds. Add asafetida, bay leaf and dry red chilli. Sauté for few seconds.
- Add ginger paste and stir for few seconds now add tomato puree. Fry till oil separates. Add all the dry masalas except garam masala powder. Fr y till the raw smell goes off.
- Add the fried potatoes. Mix well.
- Add sugar. Adjust salt.
- Add 1 cup water and let it boil for 2-3 minutes. Add garam masala powder.
- Now add the koftas and bring it to a final boil. Do not boil the koftas for long else they will break.
- Garnish with chopped coriander leaves.
- Serve hot with steamed rice or with Basanti Pulao.