From the recipe box
Aratikaya Kofta (Raw Banana Kofta Curry)
Indian gravies, koftas, and saucy mains meant to pair with rice, roti, or phulkas.
- Meal format
- Curries & Gravies
- Base
- Jeera Rice, Roti
Raw Banana (Aratikaya / Plantain), Tomato
From my kitchenCook this meal
Ingredients & method
- Prep
- 25 mins
- Cook
- 42 mins
- Total
- 67 mins
- Serves
- 3
Kofta (Raw Banana Balls)
- 2large raw bananas (or 4 small raw bananas)
- 2green chilies, finely chopped
- ½ inchginger, finely chopped
- 2 tablespoonschickpea flour (besan)
- 2 tablespoonspeanuts
- —Cashews can be used instead if needed
- ¼ teaspoonturmeric powder
- ½ teaspoonsalt
- 2 tablespoonsfinely chopped cilantro
- for shaping and cookingOil
Alternative:
- —Whole millet flour or rice flour can be used instead of chickpea flour (not corn starch)
Blend together:
- 2large tomatoes, chopped
- 1 inchginger
- 1–2green chilies (adjust based on spice preference)
- 2 tablespoonspeanuts or cashews
Tempering & Seasoning
- 1 tablespoonoil
- 1 teaspooncumin (jeera) seeds
- ¼ teaspoonturmeric powder
- 1 teaspooncoriander powder
- ¾ teaspoonred chili powder
- ½ teaspoongaram masala
- 1 teaspoondried fenugreek leaves (Kasuri Methi)
- to tasteSalt
- 1½ cupswater
Notes & Tips
- Raw banana is known as Aratikaya in Telugu, plantain, or green banana. Make sure to use the unripe version — ripe bananas will not work for this recipe.
- Cooking the raw banana before making the kofta makes the process much easier because the skin peels off cleanly and the banana mashes smoothly.
- The appe pan or air fryer method keeps these koftas much lighter than deep frying while still giving them a beautiful texture.
- Add the koftas to the gravy only toward the end so they hold their shape and do not become too soft.
Step by step
Method
- 01
Prepare the Koftas
- 02
Wash and dry the raw bananas. Cut off the tops and bottoms.
- 03
Cook the raw bananas until soft:
- 04
Instant Pot: Pressure Cook for 2 minutes, followed by natural pressure release.
- 05
Regular pressure cooker: About 2 whistles.
- 06
Stovetop: Cook until tender.
- 07
Allow the cooked bananas to cool slightly, then peel off the skin. It should come off easily.
- 08
Mash the peeled raw bananas completely.
- 09
Add chopped ginger, green chilies, chickpea flour, salt, turmeric powder, and cilantro. Mix well until everything comes together into a dough-like mixture.
- 10
Apply a little oil to your palms and shape the mixture into small kofta balls.
- 11
Cook the koftas:
- 12
Appe pan method: Heat an appe pan, add a few drops of oil into each cavity, and cook the koftas on medium heat for about 7 minutes. Carefully flip and cook until golden.
- 13
Air fryer method: Air fry at 375°F for about 7 minutes, tossing once halfway through.
- 14
Prepare the Gravy
- 15
Blend tomatoes, ginger, green chilies, and peanuts/cashews into a smooth paste.
- 16
Heat oil in a pan over medium heat.
- 17
Add cumin seeds and allow them to splutter.
- 18
Add turmeric powder, coriander powder, and red chili powder. Stir briefly so the spices bloom.
- 19
Add the blended tomato paste and cook for 2–3 minutes until the mixture thickens.
- 20
Once the oil begins to separate from the tomato mixture, add water, salt, garam masala, and kasuri methi.
- 21
Cover and simmer on medium-low heat for 6–7 minutes until the gravy comes together.
- 22
Add the prepared koftas into the gravy and simmer gently for another 2–3 minutes on low heat.
- 23
Garnish with fresh cilantro and serve hot.
- 24
This Aratikaya Kofta is a delicious way to enjoy raw banana — crispy, flavorful koftas paired with a simple tomato-based gravy. It is a wonderful alternative to traditional vegetable koftas and pairs beautifully with chapati, roti, paratha, or rice.
