Curries – Sublime Palate

Spicy Pointed Gourd and Potatoes Curry adapted from the big fat Indian feasts (Bhoj waala Aaloo Parval)

The inspiration for this recipe comes from the big fat Indian feasts that happen in the Eastern state of India, Bihar.

For most special occasions in our family home in Bihar, we outsource the cooking to a local caterer who has an army of cooks working for him. They come prepared, set up their temporary cooking stations in our big open backyard, slowly the gigantic pots and pans start coming out followed by jute sacks filled with fresh produce like onions, potatoes, pointed gourd (Parval) and other ingredients for the big feast.

If you are as crazy about food as I am, you’ll quickly realize that it is such a treat to watch! These seasoned cooks operate with ease, often engaging in a friendly banter, the topics covered range anything from the current price of locally sourced onions to the fate of the country post elections and sometimes world peace!

Their efficiency and skill is beyond doubt, exceptional! The one thing that I am always in awe of is how they estimate spices & salt when handling such large quantities of ingredients. There is no madness like you would normally witness in a commercial kitchen, even though the menu is usually quite extensive. The preparation and cooking is flawless and the food just seems to magically come together, on time! Of course, what we don’t see are the years of practice, planning and time management skills that have gone in to what seems like an effortless pursuit.

I took inspiration from the pointed gourd curry which I have had on many such occasions. The use of Kashmiri and Deghi chilli powder (easily available on amazon or your Indian stores) imparts a nice red colour as well as heat to the curry. I like to add a little yogurt in this curry which helps balance the heat from the chilli. The addition of yogurt to this dish may not be traditionally done, but I like the hint of tang and creaminess that it lends to the curry. Also please note that, traditionally, the potatoes and pointed gourds are deep fried. I am always on the look out for adapting traditional recipes to a more balanced form so that I can maintain their nutritional value, taste and ease of cooking. That totally does not mean that I never deep fry stuff or you shouldn’t either. Everything in Moderation – that’s my food mantra!

Recipe for Pointed Gourd and Potatoes Curry (Aaloo Parval sabzi)

Serves: 6-8
Time taken: 1 hour and 5 mins
Preparation time: 20 mins
Cooking time: 45 mins

Ingredients and Preparation:

Potatoes – 2 medium sized Golden potatoes (Bought from Asian store). Boiled firm, Cooled, Peeled and cut in large cubes (Keep cubes are similar in size to the pointed gourd).

Pointed Gourd (Parval / Potol) – 16-20 small pcs of tender, fresh pointed gourd. I do not discard the seeds if the pointed gourd is tender. Trim the ends, scrape it unevenly with a pairing knife and cut into halves.If the pointed gourd you get is bigger in size, cut them into 4. This will also reduce your cooking time in the final step.

Mustard Oil – 2 Tbsp (You can always use your regular cooking oil if you don’t have mustard oil)

Bay leaf – 1-2

Onions – 1 medium sized (I used Red onions from the Asian store, you can use yellow onions as well). Makes ¾ cup of this onion paste.

Salt – to taste

Sugar – 1 tsp

Turmeric powder – 1 tsp

Garlic – 5 cloves

Ginger – 1” thick pc

Thai or Indian green chilli – 1

Make a paste of ginger, garlic and Chilli (reduce the garlic if you do not like too much garlic in your food)

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Kashmiri chilli powder – 1/2 tsp

Deghi Chilli powder – 1/2 tsp (skip the Deghi Chilli powder if you want to reduce the heat)

Tomato – 1 ½ roma tomatoes. I didn’t have those so I used 3 relatively big size cherry tomatoes (as in photo). Make it into a puree without adding water. It should yield around ½ cup of paste.

Yoghurt (thick): 1 Tbsp (skip for vegan version)

Garam Masala Powder – ½ tsp

Method:

STEP 1: The base of the curry: the Masala

Heat a heavy bottom pan (wok/kadhai). Once hot, add 1 tbsp of mustard oil. Let the oil reach smoking point, then reduce heat and begin cooking.
Add the bay leaf. Stir for a few seconds
Next goes the onion paste, a pinch of salt, sugar and turmeric. Cook this mixture on medium-low heat.
Once the onions start to lose its moisture it will become brownish. Continue to fry until it looks dry and comes together.
Next, add the ginger+garlic+chilli paste. Fry on medium-low heat until all the raw smell of the masalas are gone and the masala looks dry-ish. Add more oil, if you need to. Or sprinkle a little water to prevent burning.
Once the masala is ready, add the cumin powder, coriander powder and the Kashmiri as well as Deghi chilli powders (if using). Mix for another 2 mins
Now add the tomato paste. Stir to combine and fry until oil separates and the raw smell of the tomatoes is gone!
Reduce heat to the lowest setting. Add a Tbsp of water. Mix to cool off the pan, then add the yogurt. Give this a good mix until it is well combined. Cooling off the masala and the pan is important and will make sure your yogurt doesn’t curdle. Once the yogurt is well combined, you can turn the heat to medium and keep stirring until the oil separates from the masala

STEP 2: Preparing the vegetables, can be done along with STEP 1

Meanwhile, since our masala (above) will take a good 15+ mins to come together, I make use of that time by preparing my vegetables.
Heat another heavy bottom pan to lightly sear the vegetables.
On medium heat, add 1/2 tbsp of oil, a pinch each of turmeric and salt. Stir it around occasionally until you start seeing a nice browning effect on parts of the skin. This should take a 4-5 mins. In a traditional feast, this is deep fried
Once the pointed gourd is done, take them off the pan and keep aside. Repeat the process above with the cubed boiled potatoes but since our potatoes are already boiled, it should be done very quickly. Keep aside.

STEP 3: Combining it all

On medium heat, add the prepared Pointed Gourd (from Step 1) to the prepared Masala in Step 1. Let this cook for a good 7-8 mins.
Now add the Potatoes (from Step 2) and stir for another minute.
Add 2 cups of hot water. Let it come to boil, then cover on low-medium heat for about 15-20 mins. Stir every 5 mins and cook this curry until the pointed gourd is cooked through. It should be soft and not crunchy. The curry can be of medium thickness but also note that if you keep it in the fridge, the curry thicken as it rests.
When the curry has reached it’s desired consistency, finish it with a generous pinch of Garam Masala Powder and Ghee. Stir to combine. Remove from heat.

Notes:

An optional finishing touch is to add a final tadka of dry red chillies and some more chilli powder in ghee. I do that sometimes to finish the dish and for some added colour and heat.Relish this spicy curry as a main course for a weekend meal or a weeknight meal with Roti / Rice along with your favourite Dal (lentils).
For best results, prepare this curry ahead and let it sit for a couple of hours before serving.
This keeps well in the fridge and in fact it tastes even better the next day!
In Bihar, we relish the left over curry the next day, as a side with Chooda (Flattened rice flakes), Dahi (Yogurt), a tiny pinch of salt and green chilli on the side. This is a very popular breakfast in Bihar!

Happy Mother’s Day and Seabass Curry with Mustard and Tomatoes

Family reunions are a very special event and one that I always look forward to. And when we reunite, a sense of dé·jà vu sets in. No matter how old I grow, I become that little girl that my parents nurtured. I feel like I am ready to take on the world and pursue my dreams, knowing that if something goes wrong, I will always have their unconditional love and support to get me through it all.

That is perhaps the reason why the most secure place in this world is still in that warm and affectionate embrace of my Mother.

Many a times we have disagreed and quite vocally so.
She is a bad listener, I often complain.
Yet, she is my best friend. A soul mate.
She hears without listening. She speaks without speaking.
Her eyes tell a story. The story of her life.
A life of sacrifice. A life of giving.
A strong woman in the inside and so fragile outside.

I can never forget an incident from the time I was thirteen.

I waited outside my school for hours but Ma didn’t show up. Upset and angry, I mentally rehearsed the conversation I planned on having with her when we meet. Instead, my Uncle appeared. We were headed in a different direction. When I enquired about Ma, he quietly whispered ‘She is in the hospital’. My heart sank.

She had met with a very serious accident. The image of her lying on the hospital bed with one leg completely covered in plaster and tubes all around her haunts me to this day. She was in immense pain. She looked at me and all she said was “Don’t cry, I am fine. Remember to have your dinner. I will be home in 3 days.”

At one point, the doctors wanted to amputate her legs. She refused. She demanded to be transferred to another hospital. Thanks to the doctors, her will power and fighting spirit, she averted the amputation. For her family. And most importantly, for her children.

After a painful 3 months in the hospital, she finally returned home.

Like a baby, she had to learn to stand and walk all over again. At times she would break down saying she will never be able to stand on her feet. And the next moment, she would get up fumbling but trying harder than ever before.

Many months later, she walked. Slowly but surely. And she hasn’t stopped since.

It’s Mother’s day on the 13th of May. I dedicate this post to my Mom, who means the world to me and my family.

Today’s recipe is a family fish curry which was handed down from my grand-ma but every woman in our family has her own version of it. This is my Mom’s.

Seabass Curry with Mustard and Tomatoes

Serves: 6-8 (depending on your appetite 😉

To print the recipe, click here.

For frying the Fish:
Seabass: 1 kg cut in slices (Traditionally, Rohu is used to make this curry). I had about 8 pieces excluding the fish head. head. (Alternatively, you could use Rohu)
Mustard powder: 2 tablespoons
Garlic paste: 1 1/2 tsp
Turmeric: ½ tsp
Whole wheat flour (aata): 1 ½ tbsp
Salt: to taste
Mustard oil: 2 tbsp, for frying

For the curry:
Black mustard seeds (rai): ½ tsp
Dry red chillies: 2
Tomatoes: 1 big, ground to a paste. ½ a tomato chopped finely.
Garlic Paste: 1 ½ tsp
Turmeric: ¼ tsp
Red Chilli powder: ¼ tsp
Mustard powder: 4 tbsp
Chopped tomato: 1 small
Green chillies: 2
Warm Water: 3 1/2 cups
Salt

1.     Take ¼ cup warm water to mix together 6 tbsp of mustard powder (2 for frying the fish and 4 for the curry). Leave aside for 5 mins.
2.     Rub 1/3 of this mustard paste along with garlic paste, turmeric, flour and salt (see ingredients under ‘for frying the fish’. Let it rest for 15 mins.
3.     Heat 2 tbsp of oil in a flat nonstick frying pan. Once the oil starts smoking, remove from heat. Let it cool for 30 seconds. Then add the fish pieces frying it on medium heat until it turns slightly brownish. The fish pieces will also cook in the curry later so do not overcook the fish.

4.     In a non-stick kadhai / deep bottomed pan, add 1 tbsp mustard oil. Once the oil starts smoking, let it cool off a bit before adding the black mustard seeds (rai) and the dry red chillies. (Note: I added the dry red chillies but took it out once it was done before moving to the next step as I was also making it for my little one. If not, leave the dry red chillies in and continue to the next step).
5.     Add garlic paste. Fry for a minute on low heat.
6.     Add tomato paste, turmeric, red chilli powder and salt. Fry on low-medium heat until the tomatoes are fully cooked and form one mass. (about 7-8 mins).
7.     Add the remaining mustard paste. Cook for about 2 mins. Do not overcook the mustard as it can turn bitter.
8.     Add 3 ½ cups of warm water. Bring it to a boil. Let the curry boil on low-medium heat, covered, for another 7-8 mins. Adjust salt if necessary.
9.     Gently slide in the fish pieces and the chopped tomatoes into the curry from the sides. The curry is supposed to be of thin consistency. Adjust water to your liking but always add hot water to make sure the cooking process doesn’t slow down.

10. Continue cooking uncovered on low heat for 5 mins before turning it off. (I added the dry roasted red chillies at this point).
11. Let it rest for about 10 mins before serving. This step will make sure that the fish pieces absorb the curry.
12. Garnish with chopped coriander leaves.

Notes:

I cooked this with ‘Sunrise’ mustard powder. It is quick and hassle free. The only downside is that it isn’t so easily available. I usually stock it up when I go back home. You can use other commercially available Mustard powders. If you have a powerful grinder, you can use that to make fresh mustard paste. Soak 3 tablespoon of yellow mustard seeds + 3 tablespoons of black mustard seeds for 30 mins in warm water. Add the mustard seeds, 2 green chillies and salt and grind to a paste. Do not grind for too long as it can make the mustard paste bitter.
Back home, this is usually made with Rohu. I prefer to make this curry with Seabass as fresh Seabass is easily available here. It has less bones and tastes great!

Khao Lak contd. | Thai Green Curry with Chicken and eggplants

As I begin to recollect my Khao Lak experience, reports of a strong earthquake and a Tsunami warning come flashing in all over the news media. A sense of panic struck. Considering I was there just over a week ago made matters worse. All I hoped for was the damage to be minimal and the tsunami averted.

I breathed a sigh of relief once the Tsunami warnings were lifted and reports confirmed that things were under control.

The joy of idling away an entire day by the beach knows no bounds. The clock stops ticking. Hunger takes a back seat. It almost feels like every part of your body is on that much needed vacation!

We continue our little party at the poolside bar. The poolside bar is one of the best places to hangout in this resort. The cocktails are inviting but the part I enjoyed most was sitting on the bar stools inside the pool. There is something so casual and refreshing about it.

Later that evening, we took a so-called taxi (songthaew in Thai) to explore the Khao Lak market. It’s a rather small market area with rows of individual shops. In particular, I was interested in a boutique shop named ‘Kanyarak’, after reading about it online. All the desperate attempts to find the shop were futile. Frustrated, we decided to stop for a drink. As luck would have it, the shop I was looking for was right opposite the restaurant where we stopped for a drink. ‘Kanyarak’ has an impressive collection of designer stainless steel cutlery and dining ware (no plates though!). Be sure to carry enough cash or a credit card if you intend to shop 🙂

On the last day, we spent the afternoon at the ‘White Sand beach’, a 20 min songthaew ride from our Resort. The beach holds true to its name. Although it has its share of tourists, it is still less crowded than the Resort. The shacks at the entrance of this beach where the songthaew dropped us, serves some really authentic and spicy Thai food. Undoubtedly, the best we had in our trip.

We concluded our vacation with the last few hours spent at the spa, bringing us to the end of an absolutely gastronomical and rejuvenating retreat.

As the old adage goes: a picture is worth a thousand words. Here is a snapshot of some of the heavenly food we had during our trip.

Green Curry Chicken or Keng Khiao Wan Gai Recipe

I wouldn’t shy before concluding that Green curry or Kaeng khiao wan is one of the most popular Thai Curries across the world. The main reason for such universal appeal, in my opinion, is the ever-so-faithful combination of all the different herbs and spices used to make the Green Curry paste as well as the fact that it is mostly a mild curry.

Be forewarned: My version is on the spicy side of the spectrum. Please tone it down by reducing the number of chillies or use less-hot chillies in your Green Curry Paste if you prefer a mild curry.

Some restaurants like to add carrots and potatoes in this curry. I am not too big a fan of that in this context. Mine is a simple version with baby eggplants and green round eggplants. You may want to add more vegetables as you like.

Serves: 4

To print this recipe, click here.

Ingredients:

Green Curry Paste: 4 tblsp [To make it at home: Refer to my previous post : How to make Green Curry paste]
Boneless chicken: 300 gms (sliced into 2″ pcs)
Low fat Coconut milk: 2 1/2 cups (substituted by: 1 & 1/2 cups of coconut cream and 1/2 cup of water)
Kaffir lime leaves: 10 – each leaf roughly torn in two (tearing these leaves gives an instantaneous aroma)
Galangal (Thai Ginger): 1″ pc, lightly crushed
Sweet Basil leaves: a big handful
Baby egg plants: 1/2 cup; Stem removed and washed.
Small round green egg plants: 5 (can be substituted with any other egg plant): Cut into quarters
Oil: 1 tbsp
Palm sugar: 2 tsp
Fish sauce: 1 tbsp or more depending on your preference

For Garnish:
1 big red Thai chilli (remove seeds and cut into thin strips)
3-4 tsp of coconut milk

How I did it:

Heat oil in a deep bottomed dish. Add the green curry paste and fry for 3 mins on medium-low heat.

Next, add 1/2 cup of coconut milk. Continue to cook until the coconut milk is almost assimilated into the green curry paste (5 mins).

Next add the chicken and fry for 2 mins until the chicken is nicely coated with the curry paste and begins to turn white. Now add the remaining 2 cups of coconut milk. Let it boil on medium heat for about 5 mins.

If using coconut cream, use 1 1/2 cups of coconut milk in all. Add 1 cup water. Coconut cream is thick in consistency so adding water helps to achieve the desired consistency.
Add the eggplants followed by palm sugar, torn lime leaves, galangal and 1 tbsp of fish sauce. Fish sauce is salty so make sure you taste the curry before adding more.

Note: the shrimp paste already has salt. So, if you have added shrimp paste in your green curry paste, do not add too much fish sauce at first. Let it cook for another 5 mins on medium heat. Stir in between. Do not overcook the eggplants as they become too mushy when overcooked.

When almost done, check the seasoning. Adjust palm sugar and fish sauce as per your liking.

Once done, turn off the heat. Add a handful of sweet basil leaves. Give it a good stir.

Garnish with a swirl of coconut milk and red chilli strips. Enjoy with steamed rice.

A beach vacation in Khao Lak | ..and Thai Green Curry paste

R & I are always looking for reasons to travel. Both of us love traveling but our motivations are different. Yet, one thing unites us : FOOD !

A well-planned but badly executed surprise holiday was in the making. It was R’s birthday last weekend.

At first, a dear friend spilled the beans – Phuket! I dodged that one somehow because we were going to Khao Lak, 1.5 hours drive from the Phuket airport. And then it was me – a terrible case of ‘slip of tongue’ 😦 So, just before the trip started, R knew exactly where we were going. And I cursed myself for it !

We landed very late that night. A prearranged car and driver was waiting for us at the Phuket airport. In my far-from-perfect-Thai, I explained to the driver that we were hungry! He took us to a small eatery nearby selling Khao Man Gai (Thai Chicken Rice). Khao Man Gai brought back memories of my university days in Bangkok. It was a standard meal for the times when I needed to have a quick lunch in between classes. Lost in nostalgia, I had an extra plate of chicken and two bowls of soup !

Our resort, Ramada Khao Lak, was a solitude by the beaches far from the madness of Phuket. The room was tastefully furnished with modern fixtures, a fancy jacuzzi indoors and sun-loungers in the balcony – perfect for a romantic vacation.

We were here to unwind and soak in every bit of sea, sand and sun.

The sun-loungers by the beach were highly sought after. We were almost always the last takers. As the boys played in the sun, I sat there listening to the sound of the sea. My mind drifting along with the whoosh-whash of the waves. I couldn’t help but imagine the plight of the many people who were here, just like us, more than 7 years ago when the giant Tsunami hit the Asian subcontinent. Khao Lak was one of the worst affected areas. I shuddered as images of those giant killer waves kept flashing in my mind…

After a couple of hours, we headed to the nearby shacks for lunch. What a treat that was! Tom Yam Prawns, Basil Chicken, Papaya salad, Spicy Noodles, and more – all phed phed (extra spicy). And some chilled Singha Beer to cool us down 🙂

As the sun went down, we strolled to the nearby local weekend market. What better way to experience a place than to shop and eat where the locals do ! One street dedicated to fresh spices and herbs, another to street food and yet another to the 199-Baht clothes and souvenir shops. The aroma of fresh basil, mint, coriander, lemon grass, galangal and lime leaves are enough to give anyone hunger pangs! As we just about managed to get past that, the most vibrant, innovative street food awaited us – Smoked pork balls, coconut pancakes, fried chicken, Stick noodles (Phad Thai) and much more! Needless to say, we kept sampling all the food as we walked along.

V chose an Angry Bird t-shirt for himself, which by the way he calls ‘bad birds’. Soon our little boy was getting cranky. It was dinner time. We were in the mood for something authentic, and not toned down for ‘foreigners’. A small Thai family restaurant down the road was the unanimous choice. They made a Stir Fried Prawn and Vegetable dish for V – Thai style but without chillies and he loved it! We had our share of everything spicy – fried fish, garlic chicken, stir fried prawns, stir fried vegetables and a yum load of sauces to go with it!

A little bit of pampering in the spa was exactly what we needed to end this long and tiring day.

More on the vacation in my next post for fear of exceeding the word count limit, if any!

To give myself a continued sense of that perfect beach vacation and to celebrate my love for Thai food, I wanted to share one of my all time favorite curry recipes. I first made the curry paste and then used it to make a curry. I will share the curry recipe in the next post.

How to make Green Curry Paste:

To print this recipe, click here.

Ingredients:

Shallots: 8
Thai Garlic: 15 cloves
Lemon grass: 3 stalks
Galangal: 1 ½ “ pc
Fresh Green Peppercorns: 10 pc
Kaffir Lime rind: of ½ a lime
Thai Green chillies: 15
Sweet Basil leaves: 1 cup
Coriander seeds: 1 tbsp
Cumin seeds: 1 tsp
Shrimp paste: 3 tsp

How I did it:

Dry roast the cumin and coriander in a pan on low heat. This may take about 3-4 mins. Let it cool.

Finely slice the galangal (or Thai ginger) and shallots. Wash the Thai garlic thoroughly. If using Thai garlic, you can keep the skin. If using any other garlic, peel the skin first.

Smash the end of the lemon grass stalk with the back of a knife (white in color). Finely slice the white portion, discarding the green stalk.

Using a mortar and pestle, finely pound the dry roasted coriander and cumin seeds. Take it out and keep aside in a bowl.

Now pound the galangal and kaffir lime rind until smooth. Add the finely sliced lemon grass and green peppercorn and pound.

When done, add the green chillies, pound well until a smooth paste is formed. Next add the garlic and shallots and pound thoroughly. Finally, add the shrimp paste, sweet basil and pound until the mixture forms a fine paste.

Notes:

For a vegetarian version, skip the shrimp paste.

Alternatively, you could grind all the ingredients in a food processor instead of using the mortar and pestle. Though, I believe that the aromas and flavors that come out in pounding cannot be replicated by a food processor.

Spiced Raw Banana or Plantain Kofta | ..and a cup of joy!

Hello World!

Last week, my post on Avocado Chutney got Freshly Pressed! I was overjoyed and anxious, all at the same time. For all of you who visited this space and liked what they read, a BIG Thank You and a warm welcome!:-)

Starbucks: a cup of joy & a hint of guilt

I am not employed by Starbucks nor related to them in any form, living or dead. These are the personal views of someone who has spent a lot of guilt $ here over the past decade.

I know there are lots of people out there who’ll probably stop reading this post right about now as they are about to realize: I ♥ my latte! What’s the fuss about anyway? Could it be that extra buck I spend here vs. the not-so-glitzy local café? Or is it that bright smile from the lady over the counter at 9 am, when you wish you were in your pajamas snoozing but you’ve just about managed to drag yourself to work? Or that extra attention you get when they know exactly what you want from a mile away? Perhaps, the warm and earthy ambiance draws me to itself, giving me a dreamy sense of ‘coffee in the woods’. Or their effort to more than make up for something they’ve grossly messed up! I don’t have the answer, but there’s something about that cozy space which gives me a cup of joy!

I am not all that naive. I do a reality check every now and then. The verdict is out. One latte a week. Two, if I’ve done a good deed during the week.

But, how do I avoid the other twenty seven times I see the twin-tailed mermaid looking back at me? Inviting me for my cup of joy? I am determined. But, as days go by, my determination fades. I miss the Siren and the warmth and joy she brings…

I give in.

And history repeats itself… 🙂

Today’s recipe is a traditional recipe made in many homes across India – mainly in the states of Bihar, Orissa and West Bengal. I have made a couple of versions of this curry at home but this is my favorite! Raw Bananas / Plantains are boiled, mixed with spices, and made into table-tennis ball like shapes which are then deep-fried (known as kofta). Alternatively, they can be made into patties for a less-oil version. The curry is made with a combination of onion, tomato, ginger, garlic and dry spices together with almond paste for a subtle sweetness. The koftas are then soaked in the curry and with a little garnish, this dish is all yours to enjoy.

Raw Bananas and Plantains are used interchangeably by many. Both belong to the Banana family, though plantains are generally tougher and therefore take a little longer (up to 10 mins extra) to boil. I have used both and both work just fine.

Spiced Raw Banana Kofta (Kache Kele ka Kofta / Kachkolar Kofta):

For a printer-friendly version of this recipe, click here.

There are 3 steps to this recipe –:

I – Raw Banana / Plantain balls (koftas) OR raw banana patties/tikkis – The choice is YOURS!
II – Preparing the Curry
III – Serving this dish

Serves: 4
(Makes about 10-12 koftas/tikkis/patties)

Step I – Raw Banana / Plantain Koftas / Patties:

Ingredients:

(Makes 10-12 pcs)

Raw banana or Plantain – 2 pcs
Potato – 1 small-medium sized
Onion: 3/4 cup, finely chopped
Ginger: Grated 1 tbsp
Green chillies: 2 – chopped fine (adjust to your own spice tolerance level)
Chilli powder: 1/4 tsp
Turmeric powder : 1/2 tsp
Aamchoor powder: 1 tsp (available in Indian stores)
Coriander powder: ½ tsp
Cumin powder: ½ tsp
Salt: to taste
Regular cooking oil: for deep frying koftas (a lot!) OR pan-frying patties/tikkis (2-3 tblsp in a non-stick pan)

How I did it:

Cut each raw banana or plantain into 3 pcs – roughly 1.5″ – 2″ per pc, with the skin intact. Throw away the edges.
Boil the raw bananas in a pot of water, almost covered with water. Add 1/4 tsp turmeric while boiling. Cover and let it boil on low-medium heat until done. Boil for approximately 25 mins and check. Pierce with a fork to check if it has softened. When it’s done, the fork should go through easily.

Plantain usually takes about 35-40 mins to boil as they are tougher whereas medium sized raw bananas should be done in 30 mins. They should be cooked soft but not mushy / overcooked.

When done, run it through tap water so that it cools down. Remove skin. It should come off very easily.
Meanwhile, boil 1 potato. Peel and keep it aside.
In a deep bowl, mash the raw bananas using your fingers or a spoon. Add the boiled potato and mash it too. Ensure it is mashed well.
Add all the remaining ingredients and combine together.

I love this dish and can’t wait for an occasion to have it! At the same time, the koftas are traditionally deep fried and that doesn’t suit my every day cooking. So, I make patties when I have it for regular meals. On special occasions, I make the deep fried koftas.

For Koftas:

To make the koftas, take table tennis ball sized portions of the above mixture in your palm. Give it an even round shape. Depending on the size of the bananas / plantains used, you can easily come up with 10-12 pcs.
Next, heat sufficient oil in a deep dish or kadhai to deep-fry the koftas.

Make sure the oil is hot before you start frying. You may need to heat the oil on medium heat for up to 2 mins. Put only 1 pc at first to make sure the koftas don’t break while frying. If you feel that the banana mixture is too mushy, you can add 1-2 tbsp of besan (chickpea flour) in the mixture to bind it. To avoid the koftas from sticking to one another, space out putting the koftas by 30 seconds so that they are a little fried before the next one comes in. Do not overcrowd the kadhai / frying pan.

For Patties (Tikkis):

To make raw banana patties, take the same portion of the banana mixture as for the kofta (a table tennis ball size). Make a nice round at first and flatten it. Use your palm and fingers to give it an even patty-like shape.
In a non-stick pan, heat 2-3 tblsp of oil. Add the patties and let it cook on low heat until cooked. Turn over to make sure it is cooked / browned on both sides

This can also be served as an appetizer along with some coriander & mint chutney. I’ll leave the chutney recipe for another day.

Step II – Preparing the Curry:

Ingredients:

Cinnamon : 1 thin stick
Bay leaves: 2 small
Cardamom: 2-3 (pods only)
Whole black pepper: 6
Any cooking oil: 2 tblsp
Almonds: 7-8 pcs soaked for at least 10 mins in hot water. Remove skin. Add a little bit of water to grind to a thick but smooth paste.
Onion: 1 cup – Finely chopped (1 medium sized)
Ginger paste: 1 tblsp
Garlic paste: 1 tblsp
Tomatoes: 1 medium sized – Ground to a paste.
Green chillies – 2 whole (optional)
Salt: to taste

In a bowl, make a thick paste of the following dry spices by adding very little water:
Coriander powder: ½ tsp
Cumin powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Chilli powder (optional): 1/4 tsp

How I did it :

Heat oil in a heavy bottomed pan/kadhai. Add cinnamon sticks, bay leaves, cardamom pods and whole black pepper. Fry for about 30-40 secs on low heat, stirring occasionally.
Add chopped onions. Fry on low-medium heat until brownish.
Add ginger and garlic paste. Fry for another 1-2 mins, until combined well. If it starts to stick on the bottom, sprinkle a little bit of water and scrape it off, blending it into the masala.
Add the thick spice paste prepared with coriander powder, cumin powder, turmeric & chilli. Continue frying for another 2 mins.
Add the tomato paste and salt. Fry until the tomatoes are fully cooked and the masala becomes a lumpy mass, darker in color than how it started. It should also look glossy as the oil starts to surface on the masala. (approx 12 mins on low heat).
Add the almond paste and continue for another 5 mins. The almond paste should have combined well with the rest of the masalas and the favors integrated well to make our curry.
Once you have achieved that, add about 400 ml of water (preferably, boiling water as it speeds up the cooking process). Once the curry starts boiling, cover and let it boil on low-medium heat for another 10 mins, stirring occasionally. Check for salt and spices. At this point, you can add the whole green chillies, if you wish. The curry should be thicker in consistency at the end of this process.
Turn off the heat.

Step III – Serving this dish:

Ingredients for Garnishing:

Red chillies: 1. Remove seeds and cut in thin strips
Fresh cream: 2-3 tsp
OR
Coriander leaves chopped: a handful

How I did it:

Start preparing to serve this dish about 10-15 mins prior to actual serving. Use a serving dish that is flat so that the koftas can be placed without overcrowding.
In the serving dish, place the koftas/tikkis/patties.
Heat the curry prepared above to make sure it is piping hot! Turn off the heat.
Pour the hot curry over the kofta. Be careful not to spill over as the curry should be very hot at this point. Make sure that the koftas are almost submerged in the curry. Let the koftas soak for at least 10-15 mins, covered.
If you find the dish is not warm enough when you are ready to eat, microwave it for 1-2 mins immediately after soaking.
Once the soaking is complete, garnish with fresh cream and thin strips of de-seeded red chillies. Alternatively, you could garnish with chopped coriander leaves.
Enjoy the koftas with steamed rice.

Too little soaking and the curry doesn’t go inside the koftas. Too much soaking and you’ll have very crumbly koftas. Therefore, the process of serving this dish is very important to make sure you serve the the koftas that you’ve worked so hard to make!

If the bananas were boiled nice and soft, soak them for 10 mins before serving. If bananas feel hard after you’ve mashed and made your koftas, soak for up to 20 mins before serving.