Kanchkolar kofta / Green Plantain curry

I don't exactly remember when I first had this dish. But I do remember that I was not told that it is a dish made from green plantains. That is the beauty of this dish. You cannot say that you are eating green plantains. Its just yummy. Oh! you can have the koftas just like that. (meaning after frying)

Ingredients:

Kanchkola (Green plantain) - 2
Corn flour - 1tbsp
Garam masala
Onion - medium, 1 and half - chopped
Green chillies - 2
Tomatoes-1 medium, chopped
Potato - 1 medium, cubed
Cumin seed - 1/2 tsp
Cumin powder-1tsp
Coriander powder-1tsp
Chilli powder-1/2 tsp
turmeric powder-1/2 tsp
Kashmiri mirch- 1/2 tsp
Ginger-garlic paste- 1tbsp
Salt
Sugar-a pinch
Vegetable Oil for deep frying.


Method:

How to make koftas ~

Cut the plantains in half and put them in a pressure cooker with water and bit of salt. Pressure cook it upto 1 whistle. After taking out the plantains it should be soft. (If not then keep it bit longer after the whistle)

After they are done, remove the skin which are already softened. Mash them nicely. Add half onion, chopped  green chillies, 1 tsp garam masala and some salt to the mashed banana (remember you have added some salt while boiling them).
Mix corn flour so that it binds well when frying. Knead to get a tight dough.
Make small balls ( I got about 16 koftas) and keep aside for frying. Heat enough oil in medium high for deep frying the koftas. Put the koftas in batches and fry till brown. Drain them on a paper towel.


How to make Gravy ~

Heat 1tbsp oil in a pan. After its hot enough, add the cumin seeds. After they crackle , add the onions. Fry them till they are transparent. Then add the potatoes and fry them together. (Potatoes can be fried separately before adding onions).
Make a paste with little water and the masalas except garam masala. Add it to the onion and potatoes. Fry them very well till oil starts separating from the sides of the pan. Then add the tomatoes and cook till they become mushy.
Add a pinch of sugar and salt. Add water and bring to a boil. Then cook in medium heat till it is done. Sprinkle the garam masala over the gravy and simmer for 2-3 mins. Then put off the heat and keep covered for about 10 mins. Gravy is ready.

** The koftas are to be added in the gravy just before serving, otherwise they will soak up all the gravy. You can put aside half of them to be used next day.

** Enjoy with white rice or pulao !! :)

Eggplant Parmigiana

Okay, when I first had this dish I was very skeptical. As I was not fond of this particular vegetable. But being a vegetarian I did not have any other option in an Italian restaurant. The waitress recommended it highly.
After taking the first bite, I was not able to put my fork down.
I have tried the same dish in many other Italian restaurants. All of them have different tastes. But they all are very very tasty to eat. After much searching I was able to get hold of the recipe.

Ingredients:

280 gms sliced eggplant peeled, cut lengthwise

Flour  

Pinch of salt and pepper

1 tbsp olive oil  

1 -2 tspns butter  

30 gms grated parmesan cheese  

100 gms grated mozzarella cheese  

1 cup tomato sauce

2-3 leaves basil leaves  

Few sprigs of oregano leaves  

Pinch of cracked black pepper

Fresh white breadcrumbs  

2-3 cloves garlic


Method:

Choose nice firm eggplants with a shiny flesh.

Trim the stem end of the eggplant and peel the eggplant.

Slice lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30
minutes. Drain and squeeze off excess moisture and pat dry.
Dredge the slices in seasoned flour.

Pat fry in a little olive oil and butter. Drain the excess oil.

Grate the parmesan and mozzarella cheese in a greased baking dish or cocotte, spoon a little tomato sauce at the bottom, lay the eggplant slices side by side. Sprinkle the grated cheeses, pinch of basil, oregano and cracked black pepper.

Repeat this over 3 layers.

Sprinkle the breadcrumbs, cheese, herbs and the butter.

Bake for 15 minutes at 180°c

Serve with crispy garlic bread and rocket salad.