Kanchkolar Cutlet Curry

INGREDIENTS:

kanchkolar cutlet (green banana cutlets)

6 green raw bananas (id use four green plantainos)
2 onions either ground to a paste or chopped fine
1 t ginger paste
1 t turmeric paste
1 t chili paste
3 medium tomatoes, skinned and chopped
2 t ghee
ghee/oil for frying cutlets
1/2 t sugar
salt to taste

step 2

kanchkolar cutlet curry
(curried green banana cutlets)

12 kanchkolar cutlets, fried (see above recipe)
1 coconut grated and steeped in 2 cups hot water
to produce 2 cups coconut milk
4 green chilies, chopped
salt and sugar to taste
2 limes
1 t cumin, dry roasted and powdered

DIRECTIONS:

Step 1

Kanchkolar Cutlet (Green Banana Cutlets)

Peel green bananas. Cut crosswise into 1 1/2 inch to 2 inch slices. Rub bananas with a pinch of turmeric and some salt. Place in a pan with water to cover. Boil until bananas are cooked and quite soft. Drain off water.

Heat ghee in a pan. Add onion, ginger, turmeric and chili pastes. Mix well and fry 3 or 5 minutes. Add skinned, chopped tomatoes and finally the mashed banana. Mix thoroughly, adding salt and sugar to taste.

Remove from fire when mixture has browned and appears cooked. Cool.
Divide mixture into 12 portions and shape into cutlets quarter inch thick. Heat ghee in frying pan and fry cutlets until well browned on both sides. Remove and drain off.

Note: If banana mixture is too soft after cooking, sprinkle with a little flour to stiffen.

The cutlets may also be coated in egg-flour mixture, rolled in bread crumbs and fried.

Step 2

Kanchkolar Cutlet Curry
(Curried Green Banana Cutlets)

Approx. 20 mins before the meal is to be served, bring coconut milk to a brisk boil in a large pan. Continue cooking the milk over a hot fire for about 10 mins or until or until thick and creamy. Add salt and sugar to taste, green chilies, and then slip in the banana cutlets. Cook for another 10 mins or so. Remove from fire and squeeze lime juice over cutlets.

Finally, remove to serving dish and sprinkle cumin powder.