My oldest memory of banana (kele or kela) is when as a preschooler probably I would not know when to stop the ‘na’ and would write it as BANANANANA.. he he.Well but being a quick learner I learned to just say ‘NA’ twice and finish it. So Banana (kele) has always had a special place in my childhood memory.Now If my son repeats the same I would just say its in the genes so ‘No Worries’.
However before we drift on some other side of the story let me tell you that though the ripe banana (kele) is simply amazing as a highly nutritious fruit and the unripe is no less. But the first time when my mom mentioned about kele ke kofte, I somehow couldn't relate to a sweet fruit made in spicy gravy. So it took some time for me to realise that kele of unripe banana definitely can make a great platter of food if you compliment it with some spices and little bit your culinary skills. Kele ke Kofte is a must try for it just quite different in taste and are super soft .However to add the nutritional value I use spinach too which just is ‘Sone mein Suhaga’. Kela or Kele kofte are very soft and spinach enhances it more. Sometimes boiled Banana (kele) can be little dry so the spices and the gravy gives it that succulent taste.