Vazhaikkai Kofta

• Coriander leaves

  chopped

  10 g

• Coriander powder

  5 g

• Cumin seeds

  3 g

• Curry leaves

  5 g

• Fresh coconut

  grated

  40 g

• Gram flour (besan)

  50 g

• Mustard seeds

  3 g

• Oil

  35 ml

• Raw banana

  300 g

• Red chili powder

  3 g

• Salt

  to taste

• Tomato

  chopped

  200 g

• Turmeric powder

  2 g

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Method

1. 1Boil the raw bananas until soft, then peel and mash smooth.
2. 2Mix with gram flour, chilli powder and salt into a shapeable dough.
3. 3Roll into balls and deep-fry until golden; drain and set aside.
4. 4Blend tomato with coconut into a smooth puree.
5. 5Heat oil, crackle mustard seeds, cumin and curry leaves.
6. 6Add the puree with turmeric, coriander and chilli powder; cook until thick.
7. 7Loosen with water for a medium gravy and simmer 6 minutes.
8. 8Add the koftas just before serving to keep them intact.
9. 9Garnish with coriander and serve hot.