Steam the raw bananas in a steamer or pressure cooker for one whistle.

Peel the steamed bananas, mash them, and set aside.

Grate the radishes, sprinkle with salt, and let them sit to release water.

Squeeze out the excess water from the radishes and set aside.

Prepare the onion paste, tomato puree, and cashew paste using a mixer grinder and keep aside.

In a bowl, combine mashed bananas, grated radishes, roasted besan, green chili, grated ginger, red chili powder, caraway seeds, and salt to make the kofta mixture.

Shape the mixture into small koftas.

Heat a paniyaram pan and brush it with a little oil.

Place the koftas in each cavity and let them roast on the bottom until cooked.

Flip the koftas and cook the other side, adding a little oil if needed. Set aside.

Repeat until all koftas are cooked.

Heat oil in a pan for the gravy.

Add the bay leaf and cardamom and let them release their flavor into the oil.

Add the onion paste and saute until golden brown.

Add the ginger and garlic paste and cook until the raw smell goes away.

Add the tomato puree, slit green chili, kashmiri red chili, coriander powder, garam masala, and cook until the oil separates.

Whisk together the yoghurt and cashew paste with a little water to a smooth consistency.

Add the yoghurt-cashew mixture to the pan and cook.

Add 2 cups of water or to your desired consistency, season with salt, and let the gravy simmer for 10 minutes.

Gently drop the prepared koftas into the gravy and simmer for another 5 minutes.

Turn off the heat and garnish with coriander leaves.

Serve hot.