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