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By Jayoti Gupta
By Jayoti Gupta

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NGREDIENTS: Raw banana – 6 numbers, potato- 5 to 6 (medium size), green chilli as per requirement, turmeric powder- 1 tablespoon, cumin seeds paste – 1½ tablespoon, coriander seeds paste – 2 tablespoon.

Asafoetida (hing) 1 pinch,  sugar – 2 teaspoon, scrapped coconut – 4 tablespoon, besan- 2 tablespoon, semolina (sooji) – 1 tablespoon, raisins 8 to 10 (cut in small pieces), coconut milk – 1 cup, garam masala powder – 1 teaspoon.

Bengali five spices (panch phoron) – 1 tablespoon, dry red chilli – 2 numbers, bay leaves – 2 numbers, mustard oil – 1 cup for deep frying and another 3 tablespoon for gravy, Kashmiri red chilli powder – 1 tablespoon, ghee -1 tablespoon, ginger and chilli paste – 2 teaspoon and salt according to taste.


Wash and peel the bananas and potatoes.

Take 1 tablespoon oil in a pan and fry the potatoes by mixing with turmeric and salt until they turn soft. Keep them aside.

Immerse the bananas in water mixed with turmeric for five minutes. Grate the bananas and mix salt and turmeric. Squeeze out the extra water.

Take the grated bananas in a bowl. Add raisin pieces, scrapped coconut, besan, semolina, green chillies, and sugar to it. Mix properly.

Take a bite to check whether you need some more salt (as the squeezing might have drained out the salt). Add 2 tablespoon oil into the mixture. Now, shape the mixture into small balls.

Heat up oil in a deep bottomed pan. The oil should be on medium heat as the kofta balls need to be deep cooked.  Fry the balls until they turn golden brown. Take them out on tissues paper to extract excess oil.

Heat up a separate pan. Add 3 tablespoon of oil and temper it with Bengali five spices, bay leaves, dry chilli and ginger-chilli paste. After half a minute, add to it cumin paste, coriander paste, Kashmiri red chilli powder and turmeric.

Fry the spices while stirring continuously. Once the spices begins to leave oil, lower the flames and add coconut milk. Cook them for a while.

Now, add lukewarm water for gravy according to your requirement and bring it to boil on medium flame. Drop the kofta balls and fried potatoes. Turn the flame low and cook for 6-7 minutes.

Add salt according to taste. Add sugar, ghee and garam masala powder. Give the gravy a good stir.

Serve it hot with steamed rice or laccha parathas.

(Originally from Namsai, Arunachal Pradesh, Jayoti Gupta now lives in Bangalore. She teaches history at a private college. Click here to read all her previous recipes.)