Golden fried banana dumplings in gravy
SERVES 6-8

Ingredients:

For the koftas
450 gm raw banana
`1/4 cup finely chopped onion
1 tsp chopped coriander leaves
4 finely chopped green chilies
½ tsp each of pepper powder, salt and red chili powder
Juice of half lemon
Oil for deep frying

For the gravy

3 tsp oil
2 cardamoms
4 cloves
¼ cup chopped onion
1 tsp ginger and garlic paste
2/3 cup tomatoes, blanced, pureed
1 tsp salt
½ tsp each of coriander powder, red chili powder, mango powder, sugar
1 cup water
¼ cup cream
2-3 drops yellow food color
1 tsp Honey
A pinch of mace powder
2 tsp chopped coriander leaves

Garnish

Chopped coriander leaves
Green chili and ginger juliennes

Preparation Method:

1.    For the koftas, cover and cook the bananas in a pan with water until tender. Cool, peel and mash the bananas.
2.    Add the other kofta ingredients and make approximately 20 mini balls.
3.    Deep fry one as a test to see that it does not break. If it does, mix corn flour to the mixture, reshape into balls and then deep fry all the balls in hot till golden brown. Drain well and keep aside.
4.    For the gravy, heat oil in a kadhai; add the cloves and cardamoms. Saute well.
5.    Add the ginger and garlic paste. Fry well. Add the onion and sauté well. Add the tomato puree, the spices and water. Mix well. Add the food color to the gravy.
6.    Add the cream, mix well and add the honey. Mix well and add coriander leaves.
7.    To Serve, arrange the koftas in a greased baking dish. Pour hot gravy over the koftas and sprinkle with mace 200 degree C for 10 minutes. Serve hot garnished with green chili, ginger and coriander.