INGREDIENTS

INSTRUCTIONS

FOR THE KOFTAS
FOR THE FILLING
FOR THE GRAVY
FOR THE GARNISH
The banana flower mixture: WASH the banana flower, grate and squeeze
between napkins to drain excess moisture. Add 480 ml. water to the chana
dal and bring to a boil. Lower the heat and simmer until almost dry. When
cool, grind to a coarse paste. Mix all the kofta ingredients, except oil,
well. Divide the mixture into 16 portions and roll into balls.
The filling: Coarsely mince the mushrooms and blanch in boiling water (with
two tsp. lemon juice) for two minutes. Drain and keep aside. Mix all the
ingredients for the filling well and divide into 16 portions. Flatten the
balls of banana flower mixture slightly, place a portion of the filling in
the middle of each and roll into oval shaped koftas. Heat oil in a kadai
and deep fry the koftas over medium heat until golden brown. Drain excess
fat off on absorbent paper.
The gravy: Heat ghee in a pan and fry the onions until translucent and
glossy. Dissolve ginger paste and garlic paste in 100 ml. water and add to
the pan. Stir-fry until the moisture has evaporated. Add tomato puree,
chilli powder and salt. Stir-fry until the ghee floats on top. Add two cups
water and bring to a boil. Add coriander leaves, lower the heat and simmer
for three minutes. Add the koftas and bring to a boil. Lower the heat and
simmer for three minutes. Sprinkle on cardamom powder, black cardamom
powder and cinnamon powder. Stir carefully and remove from heat.
Remove to a bowl, garnish with mint leaves and serve with roomali roti or
puris.
Converted by MC_Buster.
NOTES : (An Andhra delicacy. Almost every element of the plantain, even the
flower, is used in cooking.)
Converted by MM_Buster v2.0l.

A Message from our Provider:

“No one can ignore Jesus forever”