Mooli Aur Kaccha Kela Kofta Recipe (Grated Radish And Raw Banana Dumplings In Gravy)
A vegetarian Indian recipe with raw banana - steamed, mooli/ mullangi (radish) - grated, green chillies - finely chopped. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
16 steps- 1
To begin making Mooli Aur Kaccha Kela Kofta Recipe, steam the raw banana's in a steamer or pressure cook for one whistle, peel the cover, mash and keep aside
raw banana - steamed(2)sunflower oil - to cook koftas - 2
Next grate the radishes, sprinkle some salt over and leave it to release all its water, squeeze and keep aside
salt - to tastesalt - to taste - 3
Also, prep the onion paste, tomato puree and cashew paste one by one using a mixer grinder and keep aside until you begin to cook the gravy
sunflower oil - to cook koftasonions - ground to a paste(2)tablespoons ginger garlic paste(2)whole cashews - ground to a paste(7) - 4
Now, to make the kofta mix together the mashed raw banana, grated radish, roasted besan, green chilli, grated ginger, red chilli powder, caraway seeds, season with salt in a big bowl
raw banana - steamed(2)mooli/ mullangi (radish) - grated(3)green chillies - finely chopped(2)teaspoons ginger - grated(2)gram flour (besan) - dry roasted(1/3 cup)red chilli powder(1/2 teaspoon)salt - to tastetablespoons ginger garlic paste(2)green chilli - slit(1)teaspoons kashmiri red chilli powder(2)coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon)cumin seeds (jeera)(1 teaspoon)salt - to taste - 5
Make small kofta's and keep it ready to fry using a paniyaram pan
- 6
Now, heat the paniyaram pan, brush it with little oil, place the kofta's in each cavity and let it roast on the bottom
- 7
Once the bottom is cooked, flip over and cook the other side, apply a little oil if required and keep aside
sunflower oil - to cook koftas - 8
Like wise, prepare the rest of the kofta'sTo make the gravy, heat oil in a pan, add the bay leaf, cardamom and let it release its flavour into the oil
bay leaf (tej patta)(1)cardamom (elaichi) pods/seeds(2) - 9
Add the onion paste and saute until it turns golden brown
onions - ground to a paste(2)tablespoons ginger garlic paste(2)whole cashews - ground to a paste(7) - 10
Add the ginger and garlic paste and cook until the raw smell goes away
teaspoons ginger - grated(2)sunflower oil - to cook koftasonions - ground to a paste(2)tablespoons ginger garlic paste(2)whole cashews - ground to a paste(7) - 11
Add the tomato puree, slit green chilli, kashmiri red chilli, coriander, garam masala and cook until the oil seperates out
green chillies - finely chopped(2)red chilli powder(1/2 teaspoon)sunflower oil - to cook koftasgreen chilli - slit(1)teaspoons kashmiri red chilli powder(2)coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 12
Now, whisk together the yoghurt and cashew paste using little water to a smooth consistency and add it to the pan
onions - ground to a paste(2)tablespoons ginger garlic paste(2)whole cashews - ground to a paste(7) - 13
Add 2 cups of water or to your desired consistency, season with salt and let th gravy simmer for 10 minutes
salt - to tastesalt - to taste - 14
Once the gravy comes together, gently drop the prepared kofta's in and simmer for another 5 minutes
- 15
Turn off the heat and garnish with coriander leaves
coriander powder (dhania)(2 teaspoon)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 16
Serve the Mooli Aur Kaccha Kela Kofta Recipe (Grated Radish And Raw Banana Dumplings In Tomato Gravy) along with Whole Wheat Soya Keema Kulchas, and Spiced Kumbh Pulao Recipe (Spicy Mushroom Rice) with Tomato Onion Cucumber Raita Recipe for an elaborate weekend lunch for your guests or family at home
raw banana - steamed(2)mooli/ mullangi (radish) - grated(3)teaspoons ginger - grated(2)whole cashews - ground to a paste(7)
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Mooli Aur Kaccha Kela Kofta Recipe (Grated Radish And Raw Banana Dumplings In Gravy)
A vegetarian Indian recipe with raw banana - steamed, mooli/ mullangi (radish) - grated, green chillies - finely chopped. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making Mooli Aur Kaccha Kela Kofta Recipe, steam the raw banana's in a steamer or pressure cook for one whistle, peel the cover, mash and keep aside
raw banana - steamed(2)sunflower oil - to cook koftas - 2
Next grate the radishes, sprinkle some salt over and leave it to release all its water, squeeze and keep aside
salt - to tastesalt - to taste - 3
Also, prep the onion paste, tomato puree and cashew paste one by one using a mixer grinder and keep aside until you begin to cook the gravy
sunflower oil - to cook koftasonions - ground to a paste(2)tablespoons ginger garlic paste(2)whole cashews - ground to a paste(7) - 4
Now, to make the kofta mix together the mashed raw banana, grated radish, roasted besan, green chilli, grated ginger, red chilli powder, caraway seeds, season with salt in a big bowl
raw banana - steamed(2)mooli/ mullangi (radish) - grated(3)green chillies - finely chopped(2)teaspoons ginger - grated(2)gram flour (besan) - dry roasted(1/3 cup)red chilli powder(1/2 teaspoon)salt - to tastetablespoons ginger garlic paste(2)green chilli - slit(1)teaspoons kashmiri red chilli powder(2)coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon)cumin seeds (jeera)(1 teaspoon)salt - to taste - 5
Make small kofta's and keep it ready to fry using a paniyaram pan
- 6
Now, heat the paniyaram pan, brush it with little oil, place the kofta's in each cavity and let it roast on the bottom
- 7
Once the bottom is cooked, flip over and cook the other side, apply a little oil if required and keep aside
sunflower oil - to cook koftas - 8
Like wise, prepare the rest of the kofta'sTo make the gravy, heat oil in a pan, add the bay leaf, cardamom and let it release its flavour into the oil
bay leaf (tej patta)(1)cardamom (elaichi) pods/seeds(2) - 9
Add the onion paste and saute until it turns golden brown
onions - ground to a paste(2)tablespoons ginger garlic paste(2)whole cashews - ground to a paste(7) - 10
Add the ginger and garlic paste and cook until the raw smell goes away
teaspoons ginger - grated(2)sunflower oil - to cook koftasonions - ground to a paste(2)tablespoons ginger garlic paste(2)whole cashews - ground to a paste(7) - 11
Add the tomato puree, slit green chilli, kashmiri red chilli, coriander, garam masala and cook until the oil seperates out
green chillies - finely chopped(2)red chilli powder(1/2 teaspoon)sunflower oil - to cook koftasgreen chilli - slit(1)teaspoons kashmiri red chilli powder(2)coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 12
Now, whisk together the yoghurt and cashew paste using little water to a smooth consistency and add it to the pan
onions - ground to a paste(2)tablespoons ginger garlic paste(2)whole cashews - ground to a paste(7) - 13
Add 2 cups of water or to your desired consistency, season with salt and let th gravy simmer for 10 minutes
salt - to tastesalt - to taste - 14
Once the gravy comes together, gently drop the prepared kofta's in and simmer for another 5 minutes
- 15
Turn off the heat and garnish with coriander leaves
coriander powder (dhania)(2 teaspoon)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 16
Serve the Mooli Aur Kaccha Kela Kofta Recipe (Grated Radish And Raw Banana Dumplings In Tomato Gravy) along with Whole Wheat Soya Keema Kulchas, and Spiced Kumbh Pulao Recipe (Spicy Mushroom Rice) with Tomato Onion Cucumber Raita Recipe for an elaborate weekend lunch for your guests or family at home
raw banana - steamed(2)mooli/ mullangi (radish) - grated(3)teaspoons ginger - grated(2)whole cashews - ground to a paste(7)
Rate this recipe
