Mooli Aur Kaccha Kela Kofta (Grated Radish and Raw Banana Dumplings in Tomato Gravy)
Description:
Mooli Aur Kaccha Kela Kofta is a wholesome and nutritious dish that’s perfect for a special occasion or when you want to treat your guests to something unique. The raw banana and grated radish dumplings (koftas) are not deep-fried but shallow-fried using a Paniyaram pan, making them healthier. The koftas are then simmered in a rich yet light yogurt and tomato-based gravy. The result is a flavorful, calorie-conscious dish, and though you can add cream for richness, we keep it simple with just yogurt. Serve these koftas with whole wheat Soya Keema Kulchas, Spiced Kumbh Pulao (Spicy Mushroom Rice), and Tomato Onion Cucumber Raita for a delightful weekend lunch with family or friends.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
For the Koftas:
- 2 Raw Bananas (steamed)
- 3 Mooli (Radish), grated
- 2 Green Chilies, finely chopped
- 2 teaspoons Ginger, grated
- 1/3 cup Gram Flour (Besan), dry roasted
- 1/4 teaspoon Ajwain (Carom Seeds)
- 1/2 teaspoon Red Chili Powder
- Oil, for shallow frying
- Salt, to taste
For the Gravy:
- 2 Onions, ground into a paste
- 2 Tomatoes, pureed
- 2 tablespoons Ginger Garlic Paste
- 1 Green Chili, slit
- 4 tablespoons Yogurt (Curd)
- 7 Cashew Nuts, ground into a paste
- 2 teaspoons Kashmiri Red Chili Powder
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Cumin Seeds (Jeera)
- 1 Bay Leaf (Tej Patta)
- 2 Cardamom Pods (Elaichi)
- 1 tablespoon Oil
- 2 teaspoons Fresh Coriander Leaves, finely chopped (for garnish)
- Salt, to taste
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
-
Prepare the Koftas:
Steam the raw bananas in a steamer or pressure cook for one whistle. Peel and mash them, then set aside.
Grate the radishes, sprinkle with salt, and let them release water. Once the water is released, squeeze the radishes and set them aside.
In a large bowl, mix the mashed bananas, grated radishes, roasted gram flour, green chilies, ginger, red chili powder, caraway seeds, and salt.
Shape this mixture into small koftas and set them aside for frying. -
Cook the Koftas:
Heat a Paniyaram pan and lightly brush it with oil. Place the koftas into the cavities and cook until the bottom is golden brown. Flip the koftas and cook the other side until golden. Add more oil if needed. Repeat with the remaining koftas and set them aside. -
Prepare the Gravy:
Heat oil in a pan and add the bay leaf and cardamom to release their flavor into the oil.
Add the onion paste and sauté until it turns golden brown.
Stir in the ginger and garlic paste and cook until the raw smell dissipates.
Add the tomato puree, slit green chili, Kashmiri red chili powder, coriander powder, and garam masala powder. Cook until the oil separates from the mixture.
Whisk together the yogurt and cashew paste with a little water to form a smooth consistency, then add this to the pan.
Add 2 cups of water (or to your desired consistency) and season with salt. Let the gravy simmer for 10 minutes. -
Finish the Dish:
Once the gravy is ready, gently drop the koftas into the pan and simmer for another 5 minutes to allow the koftas to absorb the flavors of the gravy.
Turn off the heat and garnish with fresh coriander leaves. -
Serve:
Serve the Mooli Aur Kaccha Kela Kofta with Whole Wheat Soya Keema Kulchas and Spiced Kumbh Pulao (Spicy Mushroom Rice), accompanied by Tomato Onion Cucumber Raita for a wholesome meal.
Enjoy your delicious and healthy Mooli Aur Kaccha Kela Kofta!
This recipe is a great option for those looking for a flavorful, nutritious dish without compromising on taste. Perfect for a healthy lunch or dinner!
