Bengali cuisine

Green Bananas With Poppyseeds and Cashews Posto Badam Diye Kancha Kola

Posted by Papli on
Kancha kola diye posto
A yummy, nutty, creamy dish!

Kancha Kola, raw Banana in Bengali  or as you would refer in English, green Banana before its ripening stage. Firm and off white inside.

Kancha kola or Kanch kola essentially a green banana but these are small stumpy and much smaller than regular bananas

Its a starchy flavour reminiscent of yam and very enjoyable in curries. Its often used to bulk out a curry or cooked to enjoy its texture and taste.

Kanch Kola is prepared and cooked in many ways. Its made into koftas, mash or just cut into chunks.

Its a regular in my house as I have many dishes I prepare with it.

Today’s dish is using poppyseeds and cashew nuts.
Its a lovely creamy nutty favoured sauce and very enjoyable!

INGREDIENTS:

4 Asian green bananas or 2 regular green bananas, skin removed                                      
1 medium potato, peeled and cut small cubes
3 tbsp poppyseeds
15 cashew nuts
2 inch piece fresh ginger
6 fresh chillies

2 small cinnamon stick
4 cardamom pods split
4 cloves
Few peppercorns
1 torn bayleaf
3 dried red chillies
1 tsp panch Puran

2 tsp coriander
1 tsp cumin powder
1 tsp chilli powder
1/2 tsp turmeric
1 tsp kashmiri chilli powder
1 tsp of Bengali Gharam Masala
1 tsp salt
1 tbsp desi ghee

Ingredients
Spices
Fresh and whole spices
Cut bananas into half then each half into 3
potatoes into small cubes and both soaked in cold water until you use as they discolour. If you add lemon juice to the water it can help.
In a grinder blitz the poppyseeds and cashews
It should look claggy due to oils being released
Add some water,  few green chillies and fresh ginger
Blitz to a fine paste
Sizzle the whole spices in ghee and oil
Add panch puran and let it sizzle and become aromatic
Add your paste
Add salt
Cook this on med till oil is well split you should cook for a good few minutes to cook out rawness of ginger
Add your powdered spices and stir in
Contine to cook this untill the oil splits again add splashes of water if required to prevent sticking or burning but each time let the oil split
After about 5 mins
Add the potatoes and bananas cut the potatoes smaller to cook in time or add potatoes first and half cook before adding bananas
Add sugar and ‘bhuna for a while
Add quarter cup of water, bring to boil and cook this out
Add remaining 3 green chillies
Add a cup of water
Cook till most of water has evaporated and you have about half cup left as dish will soak up more liquid on standing
Bengali gharam masala
cinnamon and cardamom powder going in
Desi ghee
Gentle simmer
Cook till thickens and oil separates to sides, pockets at surface
When veg are cooked its ready to serve.

Serve with hot steaming rice.

TIPS:

If you have time, pre fry you banana and potatoes in tumeric and salt for more flavour but reduce final cooking time.

Soak your cut bananas in water with squeeze of lemon juice to prevent it getting dark.

If you want larger potatoes add them to spices first and half cook before bananas are added.

If you dont have poppyseeds add 2 tbsp melon seeds or pine nuts.

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