Kofta Curry - South Indian

Ingredients:

Raw bananas - 2
Dry bread crumbs - 1 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Channa masala powder - 1/2 tsp
Ginger paste - 1 tsp
Coriander leaves - 1 small bunch
Salt to taste
Oil for deep-frying

For Stuffing:

Khoya - milk koa - 2 tbsp
Paneer - 1/2 cup (crumbled)
Almonds - 6 (chopped)
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Nutmeg powder - 1 tsp

For Gravy:

Tomatoes - 2 medium (chop finely)
Fresh coconut - 1 tbsp (Grated)
Red chilli powder - 1/2 tsp
Dhania powder - 1 tsp
Cardamams - 4 powdered
Turmeric powder - 1/2 tsp
Oil - 1 tbsp

Grind into a coarse paste:

Onion - 1 big
Ginger - 1 inch piece
Garlic - 6 flakes

Method :

1. Peel bananas and cut into pieces, add I tsp salt and turmeric powder to boil it til1 tender and mash well.
2. Mix coriander leaves, ginger paste, 11/2 tbsp of dry bread crumps with salt, chil1i powder, chana masala powder and mix properly.

For stuffing:

3. Mash khoya and paneer, nutmeg powder, chopped almonds, chilli powder, garam masala powder add little banana mixture.
4. Make wall nut sized balls and make a hole in the centre to fill the khoya - paneer mixture and re shape like round.
5. Roll in the rest of the bread crumbs.
6. Deep fry in hot oil till light brown and keep aside.

For gravy:

7. Blanch tomatoes in hot water, peel the skin and make into a thick puree.
8. Heat oil and fry the ground paste till light brown, add tomato puree and spice powders with salt. Fry till oil separates.
9. Add grated coconut and 11/2 cups of water and cook till the gravy becomes thick. Add koftas to simmer on a low heat until the koftas becomes soft.
10. Serve hot, garnish with chopped coriander leaves and garam masala powder.