How to make Kacha Kolar Dalna -
Banana kofta in aromatic curry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw bananas , Ginger (अदरक)
Cuisine : Bengali
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Lasooni Baingan Bharta Undhiyo - SK Khazana Reshmi Paneer Tariwale Chane - SK Khazana
Kacha Kolar Dalna Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kacha Kolar Dalna Recipe
Raw bananas 4 medium
Ginger 2 inch piece
Garlic 6-8 cloves
Gram flour (besan) 2 tablespoons
Fresh coriander leaves chopped 1/4 cup
Red chilli powder 1 teaspoon
Salt to taste
Oil 1 tablespoon
Bay leaf 1
Onion grated 1 large
Turmeric powder 1/2 teaspoon
Tomato chopped 1 medium
Garam masala powder 1/2 teaspoon
Method
Step 1
Grind ginger garlic to a smooth paste.Boil raw bananas and peel once cooled. Mash thoroughly.
Step 2
Mix mashed bananas, gram flour, chopped coriander leaves, one teaspoon of the fresh ginger-garlic paste, half the red chilli powder and salt to taste.
Step 3
Knead to a dough and divide into ten to twelve equal portions. Shape them into round koftas.
Step 4
Heat sufficient oil in a kadai and deep fry koftas on medium heat till golden brown.
Step 5
Drain and place on absorbent paper. Heat one tablespoon of oil in a pan, add bay leaf and grated onion.
Step 6
Sauté till onion turns translucent and add remaining ginger-garlic paste and stir-fry briefly.
Step 7
Add remaining red chilli powder, turmeric powder, tomato and cook on low heat, stirring continuously till oil separates.
Step 8
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 the garam masala powder and serve hot.
Nutrition Info
Calories : 286.15 Kcal
Carbohydrates : 39.685 gm
Protein : 5.335 gm
Fat : 11.17 gm
Other : 1.1575
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
