Kanchkolar Kofta Curry (Raw Banana Fried Ball Curry)

Raw Banana (Plantain) cannot be eaten without cooking though belongs to the banana family. They are one of the main vegetables in tropical regions of the world and are used in varied ways like steamed, fried, chips, curries etc. It is difficult to peel the skin of raw banana as it sticks with the banana and a sticky juice comes out while peeling it. Always oil your hands lightly before peeling and chopping raw bananas to avoid stains.

The green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels. It is a good source of potassium and vitamins like A and C. Potassium helps reduce risk of blood pressure and is also beneficial for our brains and kidneys. (Information net collected)

‘Kanchkolar Kofta Curry’ is very known recipe from Bong kitchen. The ‘koftas’ with tomato gravy is very tasty to eat and at the same time it is nutritious too. It is easy to cook and at the same time tasty. We mostly have it on our veg days in dinner with roti but it can be eaten with veg pulao as well! I do not like potatoes in this kofta curry but if you wish you can always add potatoes in the curry.

  • Servings: 8-number
  • Difficulty: medium
  • Print


  • Cuisine: bengali
  • Passive Time: 10 mins
  • Course: side dish
  • Preparation Time: 15 mins
  • Cooking Time: 45 minutes` mins


For making the Kofta:
2 no Raw Banana
1 tsp Ginger Paste
½ tsp Cumin Seed
½ tsp Coriander Seed
1 Dry Whole Red Chilli
To taste Salt
1 tsp Sugar
¼ tsp Garam Masala Powder
1 Tbsp Bread Crumb
2 – 3 tsps Gram Flour/Besan
1 tsp Oil – + for frying the kofta
For making the Gravy:
1 tsp Ginger Paste
½ cup Tomato Puree
¼ tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Turmeric Powder
½ tsp Red Chillie Powder
¼ tsp Garam Masala Powder
2 tsps Oil
½ tsp Sugar
To taste Salt


  1. Dry roast cumin seeds, coriander seeds and red whole chilli and then grind them into a fine powder.
  2. Cook the raw banana (with skin) in pressure cooker. Then peel and mash them in smooth paste.
  3. Heat 1 tsp oil in a non stick pan or kadai. Add ginger paste and fry till the raw smell goes off.
  4. Add the boiled and mashed raw banana to it and mix well. You will find that the paste is very sticky and it is sticking to the bottom of the pan. So keep on stirring continuously.
  5. Next add dry roasted masala powder, salt, sugar, garam masala powder and mix very well. When the dough starts leaving the sides of the pan, it is done. Mix in bread cram and transfer the mixture to a bowl. Let it cool.
  6. Make 8 small balls from the mixture and roll the kofta balls in gram flour and dust off excess flour and keep aside for 5-10 minutes.
  7. Now deep fry the balls in hot oil on medium flame till they are brown. Drain from oil and keep aside.
  8. Heat 2 tsp of oil and add 1 bay leaf and ginger paste. When the raw smell of ginger paste goes off add tomato paste.
  9. Sauté till oil comes from sides of the pan, add all the dry masalas except garam masala.
  10. When oil starts releasing from sides add ½ cup of water and bring it to a boil. Add garam masala powder and sugar. Simmer for 5 to 10 minutes on slow flame till you have the desired consistency of your gravy.
  11. Arrange the koftas on your serving dish. Check the seasoning of the gravy and pore over the prepared raw banana koftas before serving.
  12. Garnish with fresh coriander leaves and serve hot.


~ Do not place the koftas on the gravy while cooking as it tends to soak all the gravy and your kofta will not look nice. So prepare the koftas and pour the gravy on it just before serving.


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