Ingredients

• For koftas:
• 4 nos. Green plantains
• 1/2 cup - Besan (basically enough to bind the green plantain together when frying the koftas)
• 2 slices - Bread
• 1 tbsp - Cumin seeds
• Red chilli powder to taste
• Salt to taste
• For gravy:
• 4 tbsp - Oil
• 2 inches long piece - Ginger
• 4-5 cloves - Garlic
• 1.5 cups - Onion, finely chopped
• 1.5 cups - Tomatoes, finely chopped
• 1 tbsp - Cumin seeds
• 1 inch long - Cinnamon
• 3-4 nos. - Cardamom
• 5-6 nos. - Clove
• 2 nos. - Bay leaves
• 2 tbsp - Cumin powder
• 2 tbsp - Coriander Powder
• 1 tbsp - Garam masala powder
• 1/2 tbsp - Amchur
• Red chilli powder & Salt to taste

How to Make Green Plantain Koftas

• For koftas:
• Boil the plantains with in salt water. Peel and mash to fine paste.
• Add cumin seeds, besan, crumbled bread slices (they add to the crispness of the kofta), salt and chilli powder.
• The consistency should be such that the mix can retain a firm shape when dropped into the oil to deep fry.
• Let this mix set for maybe an hour or more.
• Heat oil (like the way you would do to fry 'pakodas'). And then with a tbsp, scoop mix into the boiling oil and fry it into koftas.
• For gravy:
• Heat oil in deep pan.
• Mildly fry bay leaves, cumin seeds, and crushed mix of the cinnamon, cloves & cardamom.
• Add finely chopped ginger & garlic (or ginger garlic paste, which you can prepare in blender) to the oil.
• Once this turns brown, add chopped onions and cook till they turn transparent or brown.
• Then add the tomatoes, cumin powder, coriander powder, garam masala powder, amchur, chilli powder and salt.
• And let cook till the tomatoes are tender.
• Add 2 cups of water to this mix and let it cook for a while till everything blends well together.
• Adjust the spices at this time if you feel something is less or more.
• Once the gravy is cooked, drop the koftas into it, and let them soak it in for atleast 2 hours.
• Garnish with cilantro & serve hot.
• You can make koftas substituting the plantain with grated 'lauki' or assorted vegetables (like boiled potatoes & peas), etc.
• Serve hot with 'rotis' or rice.