Happy Friday everyone!!! For most of us weekends are worse than weekdays. Inspite of a never ending to-do list for the weekend, I always look forward to Friday evenings. So to make this Friday very special I decided to cook my mom’s signature dish the “plantain kofta gravy”. I love the tangy tomatoes in the gravy and its nicely balanced by the spicy kofta (balls). The kofta tastes even better when you soak it in the gravy overnight. You can also make the kofta with potatoes.
To make the kofta:
Plantain (raw banana) – 4
Ginger – 1 inch cube
Cilantro – ½ cup
Cashew nut- ¼ cup
Salt to taste
Onion – 1 cup (finely chopped)
Tomato – 3 (medium sized)
Garlic – 3 pods
Ginger – ½ inch cube
Cashew nut – ¼ cup
Cumin seeds – 1 tbsp
Chilli – 2
Turmeric – ½ tsp
Chilli powder – ½ tbsp
Salt to taste
Butter – 1 tbsp
Cooking oil – 2 tbsp
Extra oil for frying the kofta
Step 1: To make Kofta
1. Cut plantain in to 2 halves and pressure cook it.
2. Once cooked, mash it well.
3. Finely chop cashew nuts, ginger, green chilli and cilantro and add it to the mashed plantain.
4. Roll it into small balls and deep fry them in oil.
Step 2 : To make tomato puree
Making fresh tomato puree adds a lot of flavor and that is the key to a tasty tomato gravy.
1. Boil the tomatoes, peel and puree it in a blender
Step 3: To make the gravy:
1. In a sauté pan, add 2 tbsp of oil and 1 tbsp butter and sauté finely chopped onion.
2. In the meantime, grind ginger, garlic, green chilli, cumin seeds and cashew nut into a smooth paste. (add a little bit of water)
3. Once the onion turn golden brown add the ground paste and cook it for about 2-3 minutes. Add turmeric, chilli powder and salt.
4.Add freshly made tomato puree and cook it for about 5-7 minutes. If you think the gravy is too thick add 2 cups of water and let it cook.
(You know the gravy is done when you see oil on the surface of the gravy)
5. Once gravy is done add the fried kofta to it and garnish with chopped cilantro.