Sarika shares a Bengali delicacy, plantain kofta curry, which is healthy and delicious. Here’s an exclusive for Different Truths.

The Bengalis love their fish and meat for sure but, they love their veggies no less, ask them to be strictly non-vegetarian and, they will rebel the same way.

Tradition, customs, and culture of a state are very well reflected in its cuisines. In India, every part bears its assortment of gastronomies that make them patent amidst their neighbours.

The food habit of any region is highly influenced by its geographical and climatic conditions. They are the primary factors in determining the typical essential constituents of a meal. It ensures a healthy and rich food plate for its natives; as the saying goes, it eats local think global. We are what, what we eat. It tells about our whereabouts. 

Not being an exception, Bengalis also has their own choice of tangy, desserts, goodies, and nutritive palates that are a food lover’s heaven. Nevertheless, as they say, Bengali and fish are synonyms. But it is not always so. You heard it correctly: Bengalis indeed love fish, but they also love vegetables. A Bengali vegetarian meal consists of plenty of fresh and seasonal veggies.

I am sharing one of my favourites. 

Kacha Kolar Kofta (Plantain Kofta Curry)

• Preparation Time: 30 minutes
• Cooking Time: 1 hr
• Total Time: 1 hr 30 minutes
• Serves four

Ingredients 

• Raw Banana/ Kacha Kola (2 medium size)
• Potato (2 medium sizes)
• Cumin Powder (1/4 tsp)
• Garam Masala Powder (1/4 tsp + 1/2 tsp)
• Salt (to taste)
• Ginger Paste (1/4 tsp + 1/2 tsp)
• Oil (4 tbsp)
• Cumin Seeds (1 pinch)
• Hing or Asafoetida (1 pinch)
• Tomato (2 medium size) /chopped
• Sugar (1 tsp)
• Green Chilli (4)
• Water (2 cups)
• Ghee or Clarified Butter (1 tsp)

To make the Spices, Paste

• Cumin Powder (1/2 tsp)
• Kashmiri Red Chilli Powder (1/2 tsp)
• Tomato Ketchup (1 tsp) you can add tomato puree
• Turmeric Powder (1 tsp)
• Salt (to taste)

Method

• 1. First, boil peeled raw banana and potatoes with a pinch of salt and turmeric powder.
• 2. Mash the boiled banana and potatoes. Add 1/4 tsp cumin powder, 1/4 tap garam masala powder, 1/2 tsp ginger paste, and salt into the dough. Mix very well.
• 3. Now divide the dough into equal size kofta balls. Keep them aside.
• 4. Heat oil in a pan.
• 5. Add the banana koftas into the oil and fry until turning golden brown. Fry them in batches.
• 6. Drain oil and keep them aside.
• 7. In the same oil, add cumin seeds and hing, and wait for them to splutter.
• 8. Then add chopped tomatoes into the pan and fry for a while on high flame.
• 9. After 3-4 minutes, add salt and ginger paste. Cook until the tomatoes are cooked well and become tender.
• 10. When the tomatoes are done, add the spices mixture into the pan. Add sugar and cook until all the spices are braised well.
• 11. Meanwhile, add green chilli. Cook on a medium flame for 5-7 minutes until the gravy leaves oil from the sides.
• 12. When the gravy is done, add 2 cups of water into the pan. Stir well.
• 13. Boil for 4-5 minutes on high flame.
• 14. Then add the fried kofta balls into the gravy.
• 15. Add ghee and garam masala powder.
• 16. Give a stir and switch off the flame.

Raw banana kofta curry is ready to serve.

Photos by the author

Sarika Sarkar Das

A teacher, day dreamer, random experimental cook and some hit and miss photography, and at last love to call myself a full time mother. ​

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