Nomoshkar, apani kemana achena? Ami bhalo achhi. This is all I can converse in Bengali including “ami tumake bhalobashi”(thanks to Amithabh Bachchan’s Khuddar song) I love bengali language, it is the sweetest language ever! (no wonder Bengalis love sweets). Though I hardly underdstand anything but still feel good to hear.. Its not just the language but the Bengali food specially sweets are just to die for!. Bengalis are famous for their sweets and non vegetarian delicacies. Machher Jhol and Mishti Doi are the most popular recipes in the region. While browsing through their culinary delights, I have my eyes on this vegetarian recipe which is one of the few must try dishes in Bengali cuisine. Being a vegetarian it is a must try for me!
Kanch means Kaccha or raw and kolar means banana. This is kofta curry made with green bananas. The use of mustard oil gives this curry a distinct aroma and flavor. The curry is little milder in taste but the strong flavor of mustard oil and khada masala balancing the required kick in the dish. I served it with chapatti but Bengalis like eating it with rice.
- For Koftas:
- 4 Green Banana, boiled
- 2 Potatoes, boiled
- 1 Onion, finely chopped
- 3 tbsp. fresh Coriander, finely chopped
- 3 tbsp. Besan (Gram Flour)
- 1 tsp. Cumin Powder
- 1/2 tsp. Garam Masala
- 1 tsp. mustard oil
- Salt according to taste
- Mustard Oil to fry Koftas
- For Gravy:
- 2 medium Onion
- 2 Tomatoes
- 1″ Ginger
- 4 Garlic Cloves
- 2 tsp. Poppy Seeds
- 1 tsp. Sugar
- 3 Green Cardamom, crushed
- 1 Black Cardamom, crushed
- 2 Bay Leaves
- 1 stick Cinnamon
- 4-5 Cloves
- 1/2 tsp Fenugreek Seeds
- 1 tsp. Cumin Powder
- 1 1/2 tsp. Coriander Powder
- 1 tsp. Fennel Seed Powder
- 1/2 tsp. Turmeric Powder
- 1/4 tsp. Garam Masala
- Salt to taste
- Red Chilli Powder to taste
- 3 tbsp. Mustard Oil
- Mix all the ingredients for the koftas.
- Mix everything well and make small ball out of it.
- Heat mustard oil and fry koftas until golden brown.
- Keep aside.
- Grind onion, tomatoes, ginger, garlic and poppy seeds altogether.
- Heat mustard oil in a pan.
- Add bay leaves, green and black cardamom, cinnamon, cloves and sugar.
- Add fenugreek seed when it changes color, add tomato/onion masala, mix it well and cook for 2 minutes.
- Add all the remaining masalas, mix it well and cook on low flame for 10 mins.
- When Masala started leaving oil on sides, add water according to the required consistency.
- Cook it for another 7-8 minutes on low flame.
- Now add koftas in a gravy, simmer for 2 minutes.
- Just before serving sprinkle garam masala and garnished with julienned ginger and fried green chilies.
- Serve with rice or chapatti.