Wash, boil and cool raw bananas. Peel and mash thoroughly.
Peel, wash ginger and garlic and grind to a fine paste. Clean, wash and finely chop coriander leaves. Peel, wash and grate onion. Wash and finely chop tomato.
Mix mashed banana, coriander leaves, gram flour, one teaspoon of ginger-garlic paste, half a teaspoon of red chilli powder and salt to taste. Knead to a dough and divide into ten to twelve equal portions. Shape them into round koftas.
Heat sufficient oil in a kadai and deep fry koftas on medium heat till golden brown. Drain onto an absorbent kitchen towel.
Heat one tablespoon of oil in a pan. Add bay leaf and onion. Saute till onion turns translucent and add remaining ginger-garlic paste and stir-fry briefly.
Add red chilli powder, turmeric powder, tomato and cook on low heat, stirring continuously, till oil separates.
Add two cups of water and salt to taste and bring the gravy to a boil. Reduce heat and add fried koftas. Simmer for five minutes. Stir in garam masala powder and serve hot. |
