Ingredients

• Raw bananas – 6
• Turmeric powder – ½ tablespoon
• Green chilli paste – 3 tablespoons
• Garam masala – ½ tablespoon
• Corn flour – 3 tablespoons
• Coriander leaves – 2 cups
• Salt – To taste
• For the filling:
  • Ricotta cheese – 100 grams
  • Cardamom – 3 to 4 (powdered)
  • Almond – 7 to 8 (powdered)
  • Nutmeg powder – ¼ teaspoon
• For the masala:
  • Peanuts – 50 grams
  • Grated coconut – 1 cup
  • Green chillies – 4 to 5
  • Coriander leaves – 1 cup
  • Sugar – 2 tablespoons
  • Cumin seeds – 2 teaspoons
  • Salt – To taste
  • Lemon juice
• For the curry:
  • Cumin seeds – 1 teaspoon
  • Dry peas – 500 grams
  • Butter – 1 tablespoon
  • Tomato pulp – ½ cup
  • Salt – To taste

Method

Kofta mixture:

1. Boil the bananas in a pressure cooker.

2. Peel and mash them.

3. Mix the mashed bananas with garam masala, turmeric powder, green chilli paste, corn flour and salt.

4. Make equal-sized balls of the mixture.

Filling:

5. Mix ricotta cheese, cardamom powder, almond powder, and nutmeg powder.

6. Divide the mixture into small balls for the filling.

7. Press a banana ball between the palms.

8. Put one filling ball on the flattened banana ball.

9. Round up and close the banana ball.

10. Deep fry the balls (koftas) in oil.

Masala:

11. Roast cumin seeds and peanuts.

12. Grind all other ingredients into a paste.

Curry:

13. Cook the peas.

14. Grind the boiled peas in the mixer.

15. Melt butter in a pot.

16. Add cumin seeds, tomato pulp, ground peas, and salt.

17. Boil the mixture.

18. Add the grounded paste from Stage 3.

19. Cook for 5 minutes. Add water, if required.

20. Add koftas just before serving.

21. Serve warm.