Peel and boil 500 grams of raw bananas until they are soft. Once cooked, let them cool and then mash them well.
In a mixing bowl, add the mashed bananas, 100 grams of gram flour (besan), 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of amchur (dry mango powder), salt to taste, and chopped coriander leaves. Mix well to form a dough-like consistency.
Divide the mixture into equal portions and shape them into small round balls (koftas).
Heat oil in a deep frying pan and deep-fry the koftas until they turn golden brown. Remove them from the oil and place them on a paper towel to absorb excess oil.
To prepare the gravy, heat 2 tablespoons of oil in a pan and add 1 teaspoon of cumin seeds. Once they start to crackle, add 1 finely chopped onion and sauté until golden brown.
Add 1 teaspoon of ginger-garlic paste and cook for a minute. Then, add 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of garam masala. Cook for 2-3 minutes.
Add 2 finely chopped tomatoes and cook until they turn soft and mushy. Add salt to taste and 1 cup of water. Bring the gravy to a boil and then simmer for 5-7 minutes.
Gently add the fried koftas to the gravy and cook for another 2-3 minutes. Garnish with chopped coriander leaves and serve hot with roti, naan, or rice.