Mocha Chingrir Kofta Curry (Banana Flower and Shrimp Dumpling in Masala Gravy)

Ingredients:

For Koftas:

Mocha (Banana Flower) – 1 medium size

Mator Dal Paste – 6 tbsp

Shrimps – 150 gms

Salt – ½ tsp

Sugar – ¼ tsp

Cumin Powder – ½ tsp

Red Chilli Powder – ½ tsp

Garam Masala Powder – ½ tsp

Vegetable Oil – for frying the koftas.

For the gravy:

Potato -2 nos (cut into 1” cubes)

Bay Leaves – 2 nos

Cumin (Whole) – ¼ tsp

Tomato Puree – 4 tbsp

Curd – 2 tbsp

Ginger Paste – 1 tsp

Sugar – ½ tsp

Turmeric Powder – ½ tsp

Kashmiri Red Chilli Powder – ½ tsp

Garam Masala Powder – ½ tsp

Salt – to taste

Ghee (Clarified Butter) – 1 tsp

Method:

Preparing the Koftas:

Soak the mator dal for min. 2 hours and make a paste using very little water. The paste should be thick.

Clean the Banana Flower and chop finely. Boil in a pressure cooker with a little water and turmeric powder. When done squeeze out as much water as possible and keep aside.

Mix a pinch of salt and turmeric with the shrimps, sauté in 2 tbsp oil for 2 min. or till just done.

In a mixing bowl take all the ingredients for the kofta as listed above and mix well with your hand.

Make into small balls and deep fry in oil till golden. Take out of the pan when done and drain on kitchen towels.

Preparing the Gravy:

In a pan take 2 tbsp oil and heat it. To it add bay leaves and whole cumin seeds to temper the oil. Now add the cubed potatoes and sauté well till the potato cubes changes colour. Then add tomato puree, ginger paste, sugar, turmeric powder, red chilli powder, garam masala powder and salt. Sauté till oil separates. Then add a dash of water and the beaten curd. Sauté till oil separates from the mixture, add 1 cup water and bring to boil. Add the koftas gently, cover and simmer for 5 min. Add the ghee and a pinch of garam masala.

Serve hot with peas  pulao. Can also be had with roti or paratha.