Jain Special- Kele Ke Kofte
by Rakhee amit jain
12 Oct 2011
This recipe has been viewed 23428 times
As a jain, we prepare banana recipes in the paryushan festival or on tithis,to avoid potatoes. It is satvik food. It can be varied by using potatoes. . . And can also b eaten as koftas (pakoras) without the gravy.
Jain Special- Kele Ke Kofte recipe - How to make Jain Special- Kele Ke Kofte
Preparation Time: Cooking Time: Total Time:
Makes 4 to 5 servings
For The Koftas
1/4 tsp chopped ginger (adrak)
1/4 tsp slit green chillies , chopped
1/4 tsp cumin seeds (jeera)
6 raw bananas , boiled
1/4 tsp asafoetida (hing)
1/4 tsp garam masala
salt to taste
For Gravy
1/4 tsp cumin seeds (jeera)
250 gms beaten curds (dahi)
1/4 tsp asafoetida (hing)
1/4 tsp chopped ginger (adrak)
1/4 tsp slit green chillies
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/4 tsp red chilli powder
3 to 4 cloves (laung / lavang)
4 bay leaves
2 tbsp oil
Method
For the kofte
For the gravy
How to proceed
For the kofte
- For the kofte
- Peel and mash the bananas.
- Add all the ingredients and mix well.
- Divide the mixture into small equal sized balls.
- Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
For the gravy
- For the gravy
- Heat the oil in a deep pan and add the cloves and cumin seeds.
- When the seeds crackle, add the asafeotida, bay leaf, ginger and green chilli, beaten curd, garam masala, red chilli powder, turmeric and 50 ml water, mix well and cook on a medium flame for 2 minutes or till the gravy is cooked.
How to proceed
- How to proceed
- Add the koftas and simmer for a few minutes.
- Garnish with coriander and serve hot.
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