Green Plantain Curry or Kaach Kolar Kofta consists of small balls made out of boiled and mashed plantains and potatoes, which are then cooked in a simple gravy with spices.
Author: Meghalee Das
Recipe type: Dinner
Cuisine: Indian
Serves: 4
Ingredients
For Koftas
Green plantain: 3
Potato: 1 large
Lemon juice: 2 tbsp
Salt: 1 tsp
Ajwain or carom seeds: ½ tsp
Cumin seeds: 1 tsp
Flour: 1 tbsp
Garam masala: 1 tbsp
Refined oil: 1 tbsp
Chopped coriander leaves: 1 tbsp
Water: 1 tbsp (optional)
For Gravy
Oil: 4 tbsp (for frying the koftas and the gravy)
Dried red chillies: 1
Paach foron: ½ tsp
Cumin seeds: ½ tsp
Bay leaf: 1
Slit green chillies: 2
Chopped onions: 1 large (or paste)
Ginger paste: 1 tbsp
Garlic paste: 1 tsp
Chopped tomato: 1
Cumin powder: 1 tbsp
Garam masala: 1 tbsp
Coriander powder: 1/ tbsp
Turmeric powder: ½ tbsp
Sugar: ¼ tsp
Water: 4 cups
Chopped coriander leaves: 2 tbsp
Salt to taste
Method
Cut the green plantain in half and boil them with the potatoes. Mash the boiled potato and green plantain together and add all the ingredients mentioned in the first list. Make small balls.
Shallow fry the koftas or balls till the exterior becomes brown and crispy. Keep aside.
Heat oil in a pan and temper it with dried red chillies, paach foron, cumin seeds and bay leaf. Once they start to splutter, add onions, chillies, ginger, garlic paste. Saute for a few minutes and add the tomatoes, salt, spices (cumin, garam masala, coriander, turmeric) and sugar.
Now add water, coriander leaves, cover it and let it simmer for around 7 min or till the water reduces to half.
Gently drop the fried koftas and again let it simmer for 5 more minutes or till the gravy reaches the desired consistency. Don't overcook it or else the koftas will start breaking.
Serve with hot white rice and clarified butter or ghee.
Recipe by The Saffron Platter at https://thesaffronplatter.com/552-green-plantain-curry-or-kaach-kolar-kofta.html