Banana and dumplings? Really? Welcome to Bengali cuisine. People in Bengal have combined everything that grows in the coastal area into their cuisine. Coconut, Palm, Banana (all parts of the tree included), Jackfruit etc.
Kaachkolar Kofta Curry literally translates to Raw Banana Balls curry and is a must item in all the grandiose meals that Bengali households eat. We go to the extent of even not wasting the banana skin and making a mash out of that too 😉
This curry tastes great with rice or even roti and what better way to eat vegan food with vegetables that aren’t not used that well across the world?
Kaach Kolar Kofta
Have you ever tried any other banana dishes? Let me know, I would love to try them out for sure.
Happy Cooking! 🙂
Kaachkolar Kofta (Plantain Balls Curry)
Cut the plantain into 2 or 3 halves and do the same to the potato. Boil or pressure cook this with a pinch of salt (with their skin on). Once cooked (15 mins), remove the skin and mash it really well. Check for smoothness.
Add rice flour, salt to the mash and make them into 2 cms diameter balls. Add 1 tbsp of oil in a pan and shallow fry these balls on all sides. The color of the balls will turn light to dark brown.
While the potato and plantain is boiling, blend onion, tomato, ginger and garlic into a smooth paste
In the same pan where the balls where fried, add the remaining oil and add cumin seeds and slit green chilli for tempering. Temper for 20 - 30 seconds.
Add the onion-tomato paste and saute it well till the paste comes together. All the water needs to evaporate well. Now add all the ground spices - turmeric powder, red chilli powder, coriander powder, cumin powder and salt.
Add a cup water to this gravy and simmer it well under a cover for 5 to 10 mins. Check for seasoning at this stage. Add the sugar granules as well to balance the taste (this is optional).
Add the plantain balls now into the curry and simmer it all well till the balls get the taste of the gravy well within - you don't want to taste simple boiled plantain balls, but would like to taste the gravy.
Add garam masala and garnish it with fresh coriander leaves.
The balls will soak up most of the gravy making the curry not a very liquidy one, so it is preferred to eat it soon.