### TranslatedIngredients: 2 Raw Banana - steamed,3 Mooli/ Mullangi (Radish) - grated,2 Green Chillies - finely chopped,2 teaspoons Ginger - grated,1/3 cup Gram flour (besan) - dry roasted,1/4 teaspoon Ajwain (Carom seeds),1/2 teaspoon Red Chilli powder,Sunflower Oil - to cook koftas,Salt - to taste,2 Onions - ground to a paste,2 Tomatoes - pureed,2 tablespoons Ginger Garlic Paste,1 Green Chilli - slit,4 tablespoons Curd (Dahi / Yogurt),7 Whole cashews - ground to a paste,2 teaspoons Kashmiri Red Chilli Powder,2 teaspoon Coriander Powder (Dhania),1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),1 Bay leaf (tej patta),2 Cardamom (Elaichi) Pods/Seeds,1 tablespoon Sunflower Oil,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Mooli Aur Kaccha Kela Kofta Recipe, steam the raw banana's in a steamer or pressure cook for one whistle, peel the cover, mash and keep aside.Next grate the radishes, sprinkle some salt over and leave it to release all its water, squeeze and keep aside.Also, prep the onion paste, tomato puree and cashew paste one by one using a mixer grinder and keep aside until you begin to cook the gravy.Now, to make the kofta mix together the mashed raw banana, grated radish, roasted besan, green chilli, grated ginger, red chilli powder, caraway seeds, season with salt in a big bowl. Make small kofta's and keep it ready to fry using a paniyaram pan.Now, heat the paniyaram pan, brush it with little oil, place the kofta's in each cavity and let it roast on the bottom.Once the bottom is cooked, flip over and cook the other side, apply a little oil if required and keep aside.Like wise, prepare the rest of the kofta'sTo make the gravy, heat oil in a pan, add the bay leaf, cardamom and let it release its flavour into the oil.Add the onion paste and saute until it turns golden brown.Add the ginger and garlic paste and cook until the raw smell goes away.Add the tomato puree, slit green chilli, kashmiri red chilli, coriander, garam masala and cook until the oil seperates out.Now, whisk together the yoghurt and cashew paste using little water to a smooth consistency and add it to the pan.Add 2 cups of water or to your desired consistency, season with salt and let th gravy simmer for 10 minutes.Once the gravy comes together, gently drop the prepared kofta's in and simmer for another 5 minutes.Turn off the heat and garnish with coriander leaves.Serve the Mooli Aur Kaccha Kela Kofta Recipe (Grated Radish And Raw Banana Dumplings In Tomato Gravy) along with Whole Wheat Soya Keema Kulchas, and Spiced Kumbh Pulao Recipe (Spicy Mushroom Rice) with Tomato Onion Cucumber Raita Recipe for an elaborate weekend lunch for your guests or family at home.
