Raw banana kofta curry with buttermilk naan

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Raw Banana Kofta Curry with Buttermilk Naan

Kofta curry



For the kofta.
Boil two raw bananas and one potato. When cool, peel and mash, add one tsp of chilli, aamchur and jeera powder, ½ tsp of haldi and garam masala. Salt to taste. Add a tablespoon of besan. Shape into koftas of of any shape and shallow fry.
For the gravy.
Heat two tablespoon oil add jeera and curry leaves. Then add 2 ground onions and a heaped teaspoon of ginger garlic paste. Fry until the raw smell goes. Add one teaspoon each of coriander and chilli powder and half tsp of turmeric and garam masala powder. Fry for a minute, add puree of two tomatoes and salt.  Cover and cook the gravy until oil comes up and tomatoes are mashed. Add half cup thick coconut milk and a bit of water to make a thick gravy. When this starts bubbling add the koftas, a few slit green chillies. Cover, reduce flame and simmer for 5 minutes.

For the buttermilk naan.



700 gm flour
2 packets of amul masti buttermilk or make buttermilk at home by grinding a big piece of ginger with a teaspoon of cumin seeds few green chillies some curry leaves and salt with 200 ml curd and 200 ml water
1 tablespoon yeast
Salt to taste
2 tablespoon oil

Mix ¼th amount of flour with the yeast. Then add the buttermilk and make a slurry. Let it rise for about 15 minutes.
Now gradually add the rest of the flour and salt and knead for about 15 to 20 minutes. It's a sticky dough but keep kneading. Then add the oil and knead a few minutes again. Finally gather the dough together into a ball and rub oil all over. Cover and leave to proof in a warm place until the dough triples.
Punch down and knead. Prove an hour again.
Then make balls and roll out. Smear water on one side of the naan and put this side on the hot tawa. Sprinkle kalonji or grated garlic. After this either turn the tawa over on a medium flame and let the naan cook on the other side or broil the naan in an oven. Smear with butter and serve hot.

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