Raw Banana Kofta Curry Recipe | Kache Kele Ke Kofta in Hyderabadi Gravy

Who says koftas can only be made with paneer or mixed vegetables? While carrots and other vegetables are commonly used in koftas, I decided to experiment with kache kele (raw banana/vazhakkai), and the result was absolutely delicious!

I prepared soft and flavourful raw banana koftas and simmered them in a rich, spicy Hyderabadi-style gravy. The dish turned out so good that my husband couldn't stop asking, "Which restaurant did you order this from?" 😊

If you're looking for a unique vegetarian curry that tastes restaurant-style, this recipe is definitely worth trying.

Ingredients Required

For the Koftas

• 2 bread slices, blended into breadcrumbs
• 1 raw banana, peeled, boiled and mashed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon green chillies, finely chopped
• 1 teaspoon crushed cumin seeds (jeera)
• 1 teaspoon crushed peppercorns
• 1 teaspoon red chilli powder
• A pinch of asafoetida (hing)
• Salt, to taste
• 2 teaspoons chopped coriander leaves
• Oil, for deep frying

For the Gravy

• 1 cup finely chopped onions, deep-fried and blended into a smooth brown paste
• 4 teaspoons oil
• 1 bay leaf
• 2 green cardamom pods
• 2-inch cinnamon stick
• 2–3 cloves
• 1 teaspoon peppercorns
• 1 teaspoon fennel seeds (saunf)
• 2–3 green chillies, slit
• 1 handful mint leaves
• ½ cup curd (yogurt)
• 1 teaspoon red chilli powder
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• A pinch of turmeric powder
• Salt, to taste
• Wheat dough (aata), for sealing the vessel
• Chopped coriander leaves, for garnish

Method

Preparing the Koftas

1. In a mixing bowl, combine the mashed raw banana, breadcrumbs, ginger-garlic paste, chopped green chillies, crushed cumin, crushed peppercorns, red chilli powder, hing, salt, and coriander leaves.
2. Mix everything well and shape the mixture into small balls.
3. Deep fry the koftas until golden brown. Alternatively, you can bake or air-fry them for a healthier option.
4. Keep the prepared koftas aside.

Preparing the Gravy

1. Heat oil in a heavy-bottomed vessel.
2. Add the bay leaf, cinnamon, cloves, cardamom, peppercorns, and fennel seeds. Sauté until fragrant.
3. Add the mint leaves and slit green chillies. Cook for a minute.
4. Stir in the brown onion paste and sauté well.
5. Add the ginger-garlic paste, red chilli powder, coriander powder, turmeric powder, garam masala, and salt. Cook for 2–3 minutes.
6. Lower the flame and whisk in the curd gradually, stirring continuously to prevent curdling.
7. Cook the gravy until the oil begins to separate from the masala.

Dum Cooking

1. Gently place the prepared koftas into the gravy.
2. Cover the vessel with a lid and seal the edges using wheat dough (aata).
3. Cook on a low flame for about 10 minutes to allow the koftas to absorb the rich flavours of the gravy.
4. Garnish with freshly chopped coriander leaves.

Serve hot with naan, roti, paratha, jeera rice, or steamed rice.

This restaurant-style Kache Kele Ki Kofta Curry is a delightful way to transform simple raw bananas into a rich and indulgent meal that your family will love.