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peanuts - 2 tbsp
singhare ka atta - 2 tbsp
cumin seed powder - 1 tsp
red chilli powder - ¾ tsp (optional)
whole spices paste (4 cardamoms, 1-inch cinnamon stick, 3 cloves, and 6 black pepper)
coriander leaves chopped - 1 handful
1.5 cups of water
peanut oil 2 tbsp for frying
ghee - 1 tbsp
rock salt as required
raw bananas - 5 medium
tomatos - 2 medium
green chillies – 2 pcs (optional)
ginger – 1.5 tsp
Put the pieces of the raw banana in the pressure cooker to boil and add 1 cup of water. Turn the flame to low after the first whistle and cook the bananas for 2 minutes.
Leave the bananas to cool down and after that peel them. Mash all the peeled pieces of bananas. Add the singhara flour, rock salt, red chilli powder, ½ tsp paste of ginger, finely chopped green chillies, whole spices paste and finely chopped green coriander in the mashed bananas and mix them properly. The mixture is ready for the koftas.
Heat the oil in the kadhai. Make equal sized round balls from the green banana mixture.
Fry the balls in the oil in high heat for 5-7 minutes.
Prepare a paste of the peanuts, tomatoes, ginger and green chilli.
Heat some ghee and roast the cumin seeds in it.
Add the prepared paste and red chilli powder in it. Stir and roast them until the oil separates from the masala mixture. Add and mix the 1.5 cups of water, rock salt & chopped green coriander.
Add the fried balls in the gravy once it boils. Cook the gravy for 2 minutes on the low flame. The curry is ready after the 2 minutes.