Jain Special- Kele Ke Kofte


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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.

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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

Ingredients

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 kofte
  1. Peel and mash the bananas.
  2. Add all the ingredients and mix well.
  3. Divide the mixture into small equal sized balls.
  4. Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
  5. Drain on an absorbent paper and keep aside.

For the gravy

    For the gravy
  1. Heat the oil in a deep pan and add the cloves and cumin seeds.
  2. 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
  1. Add the koftas and simmer for a few minutes.
  2. Garnish with coriander and serve hot.


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This recipe was contributed by Rakhee amit jain on 12 Oct 2011
I am Rakhee Jain, from chennai. Iam a house wife n trying to learn new cooking ideas & recipes.I am ...

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