Mooli Aur Kaccha Kela Kofta Recipe (Grated Radish and Raw Banana Dumplings in Gravy)
Delightful dumplings made from raw banana and grated radish, simmered in a rich, aromatic tomato-based gravy, perfect for any occasion.
Introduction
Mooli Aur Kaccha Kela Kofta is a popular vegetarian dish from India that combines the earthy flavors of raw bananas (kaccha kela) and grated radishes (mooli) into soft, melt-in-your-mouth koftas (dumplings). These koftas are then bathed in a flavorful, spiced gravy made with tomatoes, cashews, and yogurt. The combination of the koftas and the rich, tangy gravy makes this dish a standout on any dinner table.
This recipe is a delightful and wholesome side dish that pairs well with flatbreads like whole wheat kulchas or steamed rice. It’s a vegetarian recipe, making it ideal for a variety of dietary preferences, and it’s packed with nutritious ingredients like raw bananas and radish. The spiced gravy gives the dish an authentic Indian touch, and the cashews add a creamy richness to the sauce.
Ingredients
For the Koftas (dumplings):
| Ingredient | Quantity |
|---|---|
| Raw Banana (steamed) | 2 |
| Mooli (Radish), grated | 3 medium-sized |
| Green Chillies, finely chopped | 2 |
| Ginger, grated | 2 teaspoons |
| Gram Flour (Besan), dry roasted | 1/3 cup |
| Ajwain (Carom Seeds) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Sunflower Oil | For cooking koftas |
| Salt | To taste |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Onions, ground to a paste | 2 medium-sized |
| Tomatoes, pureed | 2 medium-sized |
| Ginger Garlic Paste | 2 tablespoons |
| Green Chilli, slit | 1 |
| Curd (Yogurt) | 4 tablespoons |
| Whole Cashews, ground to a paste | 7 whole |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom Pods | 2 |
| Sunflower Oil | 1 tablespoon |
| Coriander Leaves (Dhania) | 2 teaspoons (finely chopped) |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Instructions
Step 1: Preparing the Koftas (Dumplings)
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Steam the Raw Bananas: Begin by steaming the raw bananas in a steamer or pressure cooking them for one whistle. After they are done, peel off the skin and mash them. Set aside.
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Grate the Radishes: Grate the radishes and sprinkle a little salt over them. Let them sit for a few minutes to release water. Once the water is released, squeeze the radishes to remove the excess moisture, then set them aside.
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Mix the Kofta Ingredients: In a large mixing bowl, combine the mashed raw bananas, grated radish, roasted gram flour (besan), finely chopped green chillies, grated ginger, red chilli powder, ajwain, and salt. Mix everything well to form a dough-like consistency.
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Shape the Koftas: Divide the mixture into small portions and shape each into a round kofta (dumpling). Set them aside for frying.
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Cook the Koftas: Heat a paniyaram pan (or a shallow frying pan) and brush each cavity with a little oil. Place the koftas in each cavity and let them cook on the bottom. Once the bottom is cooked and golden brown, flip the koftas to cook the other side. If necessary, apply a little more oil. Once all the koftas are fried, set them aside.
Step 2: Preparing the Gravy
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Prepare the Base: Heat oil in a large pan. Add the bay leaf and cardamom pods, allowing them to release their fragrance in the hot oil.
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Sautรฉ the Onions: Add the ground onion paste to the pan and sautรฉ it until it turns golden brown, stirring occasionally.
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Cook the Ginger and Garlic: Add the ginger garlic paste to the pan and cook it for a few minutes until the raw smell disappears.
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Add the Tomato Puree and Spices: Stir in the tomato puree, slit green chilli, Kashmiri red chilli powder, coriander powder, and garam masala powder. Let the mixture cook for a few minutes until the oil separates from the masala.
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Add Cashew Paste and Yogurt: In a separate bowl, whisk together the yogurt and ground cashew paste, adding a little water to achieve a smooth consistency. Add this mixture to the pan and stir well.
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Simmer the Gravy: Add 2 cups of water (or more depending on your preferred gravy consistency) to the pan. Season with salt and bring the gravy to a simmer for about 10 minutes.
Step 3: Bringing it All Together
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Add the Koftas to the Gravy: Once the gravy has thickened and come together, gently drop the prepared koftas into the gravy. Allow the koftas to simmer for an additional 5 minutes, so they soak up the flavors of the gravy.
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Garnish and Serve: Turn off the heat and garnish the dish with finely chopped coriander leaves.
Serving Suggestions
Mooli Aur Kaccha Kela Kofta is best enjoyed with warm Whole Wheat Soya Keema Kulchas or Steamed Rice. You can also serve it alongside a refreshing Tomato Onion Cucumber Raita to balance the spices and add a cooling element to the meal. For an extra flavor-packed meal, pair it with Spicy Mushroom Rice (Kumbh Pulao).
This dish makes for a hearty side or can be served as the main attraction at lunch or dinner, especially during family gatherings or weekend feasts.
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 220-250 kcal |
| Protein | 4-5 g |
| Carbohydrates | 35-40 g |
| Fiber | 5-6 g |
| Fat | 8-10 g |
| Sodium | 250-300 mg |
Tips for Perfect Koftas:
- If the kofta mixture feels too sticky or soft to form into balls, add a little more roasted gram flour to help bind it.
- You can deep fry the koftas instead of using a paniyaram pan for a crispier texture.
- For a richer gravy, you can add cream or cashew paste to the gravy in place of yogurt.
Enjoy this delicious, wholesome vegetarian dish that is packed with flavors, textures, and the goodness of fresh vegetables.
