Add 2 tbsp of mustard oil in a pan and let oil smoke first.
Add 1 tsp cumin seeds, pinch of Asafoetida, 1 bay leaf, 1/2 tsp fenugreek seeds and 1/2 tsp fennel seeds.1 tsp cumin seeds, 1 bay leaf , 1/2 tsp Fenugreek seeds and 1/2 tsp fennel seeds.
Let cumin crackle.
Add tomato onion paste.
Also add Red chilli powder to taste, 1/4 tsp turmeric powder and 1 tbsp coriander powder. Mix well.
Cook on moderate heat.
While cooking the tomato onion paste, keep a lid on the pan because onion may splash because it is added in paste form.
When the paste starts leaving the sides of the pan, it's a sign that paste is thoroughly cooked.
Add 1 tsp dry mango powder and mix well.
Add 2-3 cup water or as much as you need to keep the gravy.
Let the water come to boil.
Add koftas after pricking them with fork so that the gravy can enter into them.
Put a lid and let koftas simmer for 2-3 minutes.
Add 1 tsp garam masala, 1 tbsp Kasuri Methi and mix. Lastly top with 1 tbsp of coriander leaves.
Raw Banana Kofta curry is ready. Enjoy