Who says vegetarian dishes have to be boring? This dish is packed with the flavours of the delicious combination of plantain with pineapple curry.
This recipe was first published in Flavours magazine.
- 2 plantains (pisang tanduk; boiled and mashed)
- 3 tbsp cheese (grated)
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp fennel powder
- 1 tsp amchur powder (dry mango powder)
- salt to taste
- plain flour to coat
- 5 dried chillies (soaked)
- 3 tbsp coconut (fresh; grated)
- 1 tbsp ginger (chopped)
- 6 cloves
- 3 cm cinnamon stick
- 2 green cardamoms
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 4-5 curry leaves
- 1 pinch asafoetida
- 1 cup onions (sliced)
- 2 cups water
- 1/4 tsp turmeric powder
- 2 tsp palm sugar
- salt to taste
- 1/2 pineapple (diced)
- coriander (finely chopped)
- Mix all the kofta ingredients (except the flour) together, and shape into balls.
- Coat the balls with flour then deep fry in oil until golden brown.
- Alternatively, bake on a greased tray in the oven at 180°C for 20-30 minutes or until the koftas turn a golden brown.
- Ground the grated coconut, ginger, clove, cinnamon, green cardamom and red chillies to a paste.
- Heat 3 tablesppons oil in a wok and add mustard seeds, cumin seeds, curry leaves and asafoetida.
- Fry for two minutes, add the onions and cook till translucent. Add in the coconut paste and cook until the mixture begins to brown. Add in the water and stir to mix before adding in the turmeric and palm sugar.
- Add in the pineapple, cover and cook on medium heat for 10-15 minutes until the fruit turns soft.
- Set aside to cool before blending and straining.
- Transfer the paste back to the wok and cook on medium heat for 5 minutes. Adjust seasoning to taste then add in the koftas.
- Serve garnished with coriander.