KANCHKOLAR KOFTA

INGREDIENTS Raw bananas 4–5 Nos Potatoes boiled 2 Nos Gram flour 4 Tbsp Cumin powder 1 Tsp Garam Masala 1/2 Tsp Oil 1 Cup Salt as per taste

FOR THE GRAVY

Onions 2 Nos Garlic cloves 1 Tsp Ginger 1 Tsp Tomato 2 Nos Mustard oil 5 Tbsp Bay leaf 2 Nos Cloves 4 Nos Cardamom 4 Nos Sugar 1 Tsp Red chilli powder 2 Tsp Turmeric Powder 1 Tsp Coriander seeds 4 Tbsp Dry red chili 2 Nos Cumin seeds 2 Tbsp Fennel seeds 1 Tbsp Fenugreek seeds 1 Tsp Black cardamom 2 pieces Salt as per taste METHOD Roast the dry whole spices. Then, dry grind these spices in a mixer. Wash the raw bananas. Pressure cook them along with potatoes; peel the skin of the bananas and the potatoes. Gently mash them together. Add cumin powder and 2–3 tsp of masala powder prepared. Add gram flour and combine everything together to make a smooth dough-like paste. Now, divide this mixture into small balls. Heat oil and deep-fry the koftas. FOR GRAVY Make a paste of onion, ginger, garlic and a teaspoon of mustard oil. Heat mustard oil in a heavy bottom pan. Add bay leaf and sugar, let the sugar melt and caramelise for about a minute. Add cloves, crushed cardamom and the onion-ginger paste. Keep on stir frying. Stir in red chilli powder, turmeric powder, salt and the remaining masala powder. Add chopped tomato and sprinkle some water, stir for 4–5 mins. If oil leaves the sides of the pan, the masala is ready, Add 3–4 cups of water now. Cover and let it simmer for 8–10 mins. Add the fried vegetable koftas and cover the pan with a lid. Let it cook for a minute or two. Add about 1 tsp of ghee and 1/2 tsp garam masala, stir and let it rest for a minute or two. Garnish with chopped coriander leaves and serve kanchkolar kofta .

(Courtesy: Executive Chef Prem K Pogakula, The Imperial, New Delhi)