Aratikaya Kofta (Raw Banana Kofta Curry)

Name: Aratikaya Kofta (Raw Banana Kofta Curry)
Prep time: 25 min
Cook time: 42 min
Total time: 67 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 large raw bananas (or 4 small raw bananas); 2 green chilies, finely chopped; ½ inch ginger, finely chopped; 2 tbsp chickpea flour (besan); 2 tbsp peanuts; Cashews can be used instead if needed; ¼ tsp turmeric powder; ½ tsp salt; 2 tbsp finely chopped cilantro; for shaping and cooking Oil; Whole millet flour or rice flour can be used instead of chickpea flour (not corn starch); 2 large tomatoes, chopped; 1 inch ginger; 1 - 2 green chilies (adjust based on spice preference); 2 tbsp peanuts or cashews; 1 tbsp oil; 1 tsp cumin (jeera) seeds; ¼ tsp turmeric powder; 1 tsp coriander powder; ¾ tsp red chili powder; ½ tsp garam masala; 1 tsp dried fenugreek leaves (Kasuri Methi); to taste Salt; 1½ cups water

Curries & Gravies

Complete the plate: Serve with roti or jeera rice
Serves: 4
Hands-on · total: 25 min · 67 min (est.)
Walk-away: No

Aratikaya Kofta (Raw Banana Kofta Curry)

From my
kitchen

Worth knowing

Raw banana is known as Aratikaya in Telugu, plantain, or green banana. Make sure to use the unripe version - ripe bananas will not work for this recipe.
Cooking the raw banana before making the kofta makes the process much easier because the skin peels off cleanly and the banana mashes smoothly.
The appe pan or air fryer method keeps these koftas much lighter than deep frying while still giving them a beautiful texture.
Add the koftas to the gravy only toward the end so they hold their shape and do not become too soft.

Day 2 plan

Store refrigerated in portions. Reheat gently and refresh with a fresh topping, side, or sauce when serving again.

medium effortleftover-friendly

- Cook this meal

Ingredients & method

Prep

25 mins

Cook

42 mins

Total

67 mins

Serves

Ingredients

Kofta (Raw Banana Balls)

2large raw bananas (or 4 small raw bananas)2green chilies, finely chopped½ inchginger, finely chopped2 tbspchickpea flour (besan)2 tbsppeanuts

Cashews can be used instead if needed

¼ tspturmeric powder½ tspsalt2 tbspfinely chopped cilantrofor shaping and cookingOil

Alternative

Whole millet flour or rice flour can be used instead of chickpea flour (not corn starch)

Blend together

2large tomatoes, chopped1 inchginger1 - 2green chilies (adjust based on spice preference)2 tbsppeanuts or cashews

Tempering & Seasoning

1 tbspoil1 tspcumin (jeera) seeds¼ tspturmeric powder1 tspcoriander powder¾ tspred chili powder½ tspgaram masala1 tspdried fenugreek leaves (Kasuri Methi)to tasteSalt1½ cupswater

Instructions

Prepare the Koftas
01
Wash and dry the raw bananas. Cut off the tops and bottoms.
02
Cook the raw bananas until soft:
03
Instant Pot: Pressure Cook for 2 minutes, followed by natural pressure release.
04
Regular pressure cooker: About 2 whistles.
05
Stovetop: Cook until tender.
06
Allow the cooked bananas to cool slightly, then peel off the skin. It should come off easily.
07
Mash the peeled raw bananas completely.
08
Add chopped ginger, green chilies, chickpea flour, salt, turmeric powder, and cilantro. Mix well until everything comes together into a dough-like mixture.
09
Apply a little oil to your palms and shape the mixture into small kofta balls.
Cook the koftas
10
Appe pan method: Heat an appe pan, add a few drops of oil into each cavity, and cook the koftas on medium heat for about 7 minutes. Carefully flip and cook until golden.
11
Air fryer method: Air fry at 375°F for about 7 minutes, tossing once halfway through.
Prepare the Gravy
12
Blend tomatoes, ginger, green chilies, and peanuts/cashews into a smooth paste.
13
Heat oil in a pan over medium heat.
14
Add cumin seeds and allow them to splutter.
15
Add turmeric powder, coriander powder, and red chili powder. Stir briefly so the spices bloom.
16
Add the blended tomato paste and cook for 2 - 3 minutes until the mixture thickens.
17
Once the oil begins to separate from the tomato mixture, add water, salt, garam masala, and kasuri methi.
18
Cover and simmer on medium-low heat for 6 - 7 minutes until the gravy comes together.
19
Add the prepared koftas into the gravy and simmer gently for another 2 - 3 minutes on low heat.
20
Garnish with fresh cilantro and serve hot.
21
This Aratikaya Kofta is a delicious way to enjoy raw banana - crispy, flavorful koftas paired with a simple tomato-based gravy. It is a wonderful alternative to traditional vegetable koftas and pairs beautifully with chapati, roti, paratha, or rice.

Worth knowing

Raw banana is known as Aratikaya in Telugu, plantain, or green banana. Make sure to use the unripe version - ripe bananas will not work for this recipe.
Cooking the raw banana before making the kofta makes the process much easier because the skin peels off cleanly and the banana mashes smoothly.
The appe pan or air fryer method keeps these koftas much lighter than deep frying while still giving them a beautiful texture.
Add the koftas to the gravy only toward the end so they hold their shape and do not become too soft.

Day 2 plan

Store refrigerated in portions. Reheat gently and refresh with a fresh topping, side, or sauce when serving again.

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