Author Notes: There is a lot more to cooking Plantains a.k.a. Bananas ???? than incorporating them in smoothies and banana bread.
Although Plantain Bananas have a long ripening cycle, they can be used at every stage either as a fruit or a vegetable. This is cool because you can buy a bunch and be sure you’ll have some way of using them as they mature!
To cook the Vegetable Meatballs Curry that I present today, I decided to use them at the “Raw Green Banana” stage (when they are more starchy, like potatoes).
I also had some fresh fenugreek in my fridge that I’ve incorporated in the curry.
So here is “Raw Banana Koftas/Meatballs” in a creamy nutty mustard colored fenugreek curry sauce featuring the versatile Banana Plantains!???? —Shruti Vijay Apraj
Serves: 4
Ingredients
For the Raw Banana Veggie Koftas/Meatballs :
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2
Raw Bananas (Boiled & Mashed)
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1
Potato boiled
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1/4
cup Paneer/Cottage cheese
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1
Onion finely chopped
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2
Green chillies finely chopped
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1
teaspoon Cumin Powder
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1
teaspoon Coriander Powder
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1
teaspoon Ginger Garlic paste
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3
tablespoons Gram Flour
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2
tablespoons Corn Starch
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1/4
cup Cilantro chopped
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2
teaspoons Salt to taste
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Oil to deep fry
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Water as required
For the Fenugreek Curry Sauce
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1/2
cup Fresh Fenugreek leaves
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1
teaspoon Ginger garlic paste
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1
teaspoon Cumin seeds
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4
tablespoons Tomato paste
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2
teaspoons Green chillies chopped
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1
teaspoon Garam Masala
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3
teaspoons Turmeric
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2
tablespoons Milk
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2
tablespoons Cashew paste
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1
tablespoon Oil
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Salt to taste
Directions
For the Raw Banana Veggie Koftas/Meatballs :
- Mix together all ingredients the above meatballs ingredients (except corn starch & oil) and knead a dough.
- Form small balls out of the dough.
- Make a paste of corn starch & oil. Bind the balls in this cornflour coating.
- Deep Fry the plantain meatballs in oil on a medium flame until cooked & golden brown.
For the Fenugreek Curry Sauce
- Take oil in sauce pan and saute cumin seeds, green chillies, ginger garlic paste, onions & fenugreek leaves.
- Once the onions turn translucent, add turmeric and tomatoes. Stir until the tomatoes turn mushy.
- Add water & let it simmer for 10 mins. Add the salt, cashew paste and milk and stir well until gravy is thick.
- Top up with garam masala and drop in the meatballs/koftas in the curry just before serving.
- This curry goes well with Jeera Rice or Roti Flatbreads.
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Photo by Shruti Vijay Apraj
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Photo by Shruti Vijay Apraj
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Photo by Shruti Vijay Apraj