Raw banana kebabs with bengali curry

Are women stingier than men?

A rather interesting observation it was, by B, our housing security guard. We have always been celebrating a few yearly events in our Housing complex. Recently we have started a ladies club and apart from a monthly kitty party, we have also taken up socially beneficial activities like running a library, and organizing the events like Holi, Dussehra and New Year which the male junta used to conduct earlier anyways, now we are doing it with a feminine touch.

One of the complex watchmen – Bhagat was bequeathed the responsibility of collecting the donations from each flat the morning preceeding Holi. When inquired in the afternoon, what the collection amount was, B very courteously informed that he had not yet gone on his round. I was aghast ! By the fact that we here had less than 12 hrs left to put together the entire show for tomorrow’s celebrations, and even more by his explanation. He had decided to go on his collection round in the evenings when the Sa’abs are there. Why so? Because, if the Memsa’abs open the door, collection is far less than it is when the Sa’abs do so. So, he had very smartly decided to do it in the evenings so that we have a good budget for the Holi do. So what if we get the money by 11 pm when there will be no shop open to spend the enhanced collection!

How we managed after that is an interesting story, to be discussed later. But the point to be raised here is how many of us agree with Bhagat?  Would you be kind enough to vote?

Friend Z had asked me this recipe for raw banana kebabs about a month back. Couldn’t make it until today, so I made it a point to click all the steps and post the recipe for her here J

Indian curry with raw banana kebabs – kanch kolar kofta curry

What you’ll need:

 

For   14 kebabs:

Green plantains: 2 peeled n boiled 

Potato: 1 medium boiled n peeled

Onion: 1 medium chopped

Peanuts: soaked fpr 2 hrs min. peeled and broken

Cumin seeds: 1 tbsp

Whole dried red chillies: 2

Salt : ½ tsp

Oil: 2 tsp

Note: DO NOT throw away the peels. They are extremely rich in nutrients and we can use them later to make Banana peel korma

For the curry:

Oil :1 tsp

Bay leaves (Tej patta) : 2

Cumin seeds: ½ tsp

Cumin powder: 1 tsp

Coriander prd: 1 tsp

Garam masala pdr: 1 tsp

Salt: ½ tsp

Turmeric: ½ tsp

Tomato :  1 pureed

Ginger paste : 1 tsp

Brinjal: 1 sliced

You may also add 1 sliced potato if you want to, I did not.

How you’ll go about it:

How to make the kebabs:

Step 1: Roast the cumin seeds and dried red chillies together. Cool and grind together.

Step 2: Mix all ingredients of kebabs together and form flat kebabs and shallow fry them in a flat pan or tawa. Brown both sides nicely. Add oil in droplets from time to time. Remove the kebabs when done.

What about the curry ?

Step 1: Heat oil in  a wok.

Step 2: Rub brinjals with a sprinkle of salt and turmeric, fry them and remove with slotted spoon. If you are adding potatoes, do the same with it too, separately.

Step 3: Add bayleaves and cumin seeds in succession.

Step 4: Add all the remining ingredients of the curry and fry till oil separates. If you have added very little oil like I do, there will be nothing to separate. In that case you need to taste a pinch of the masala when it starts sticking to the wok. You can also make out from the aroma. If it is not done, fry some more. If it is sticking, sprinkle some oil or water, and stir.

Step 5: When you feel it is done, add about 3 cups of water. 3 because the kebabs draw a lot of the gravy, and the curry might become dry if you add less.

Step 6: When the gravy starts boiling, add the kebabs and remove from flame. That’s It !

Tip: You may also store the kebabs and the gravy separately, and mix them just before serving, to avoid the kebabs from soaking up all the gravy and turning soggy.