Coconut Kofta Curry
|Plantains||7 (Raw Bananas)|
|Turmeric||1 1⁄2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Coriander leaves||3 Teaspoon, chopped|
|Coconut pieces||1 Small|
|Coriander leaves||2 Teaspoon, chopped|
|Garlic||12 Clove (60 gm)|
|Ground ginger||3 Teaspoon|
|Red chili powder||1 1⁄2 Teaspoon|
|Green cardamoms||1 Teaspoon, crushed|
|White cumin seeds||2 Teaspoon|
1 Cut the plantains into four pieces without peeling.
2 In a pan, mix turmeric and salt in water.
3 Add in the plantains pieces and boil until tender.
4 Allow to cool.
5 Transfer to a bowl and mash.
6 Add in chopped coriander leaves, ginger, breadcrumbs, salt and ground spices and mix.
7 In another bowl, add khoya along with ground nutmeg, green cardamoms, almonds and a little mixture of mashed plantains.
8 Prepare small balls of the khoya mixture.
9 Fill the center of each ball with a little plantain mixture and shape them into koftas.
10 Dust with flour.
11 In a frying pan, heat the ghee.
12 Fry the koftas until brown in color.
13 Drain on paper towels and keep aside.
14 For the gravy, In a skillet heat the ghee.
15 Add in chopped onion and garlic, cook till light brown.
16 Add salt, red chilli powder and cook till onions are brown.
17 Add chopped tomatoes, ground ginger, ground coconut, ground white cuminseeds and ground spices.
18 Cook, stirring until the gravy is thick.
19 Pour in 3 cups of water and cook for 15 minutes.
20 Add in the fried koftas and cook until they are soft.
21 Sprinkle with chopped coriander leaves and serve hot.
Calories 815 Calories from Fat 379
% Daily Value*
Total Fat 44 g68.2%
Saturated Fat 31.7 g158.3%
Trans Fat 0 g
Cholesterol 53.7 mg17.9%
Sodium 862.1 mg35.9%
Total Carbohydrates 105 g34.9%
Dietary Fiber 15.1 g60.5%
Sugars 46.3 g
Protein 14 g28.4%
Vitamin A 60.2% Vitamin C 90.9%
Calcium 30.8% Iron 36.2%
*Based on a 2000 Calorie diet