Kaanch Kolar Dum

Kaach Kolar Dum is a dry curry. Kaanch kola meaning Raw banana  is used in a curry with potatoes. Its a traditional Bengali recipe and cooked in all Bengali homes. 

 We Bengali's use each and every part of the banana tree in our daily life.

The banana leaves are used to wrap fish fillets and spices together in a parcel to make a steamed dish called "Paturi" , The stem is used to make a dry dish called "Thorer Ghonto", The flower is made into a dry curry called "Mochar Ghonto" and raw banana is used to make this curry called "Kaanch Kolar Dalna" and the banana peel.....yes...the peel into a delicious dish called "Kaanch kolar khosha Bata".

Now being a "Bangal" by birth (though I have never been to Bangaladesh ) and married to a "Ghoti" I have eaten the Kaanchkolar Khasha Bata made by my Ma.

Though, Mr Hubby would not so much as even touch these vegetarian dishes earlier when he was in his twenties and thirties, now a days he prefers quite a few of the so called Bangal dishes. My Ma-in law,

though she came from a Bangal family, was completely dominated by her m-in law who was a Ghoti. 

So could never prepare any of the dishes she had eaten at her parents place.

Bangal are people originally from Bangladesh and Ghoti is the term used for people of West Bengal.

It has always been accepted that "Bangal's" are extremely good cooks. It used to be earlier said that, A Ghoti should  always choose a Bangal as daughter-in-law cause she will cook well and  keep all happy, where as a  Bangal should always choose a Ghoti  as her groom cause he would love to eat all that his Bangal wife cooked for him.

Raw Banana(Kaanch Kola)......................................................2

Potato(Aloo)............................................................................2,medium

Bay Leaf(Tej Pata)...................................................................2

Cloves(Lobongo)......................................................................1

Cinnamon Stick(Darchini).........................................................1 tiny piece

Green Cardamom(Choto Elach)................................................2

Green Chilly Paste (Kaancha lonka Bata)...................................1 tsp

Refined Oil(Sada Tel)................................................................3-4 tbsp

Tomato Paste (Tomato Bata).....................................................2 tbsp

Ginger Paste..............................................................................1 tsp

Onion paste(Peyaj Bata)............................................................2 tbsp

Cumin Paste(Jeere Bata)............................................................2 tsp

Turmeric Powder(Holud Guro)...................................................1/2 tsp

Salt(Noon).................................................................................as per taste

Sugar (Chini).............................................................................1 tsp or as per taste

Desi Ghee..................................................................................1 tsp

                               
Peel and Cut the  Raw bananas into medium size cubes. Also make similar size cubes of the potatoes.

Grind the Garam Masala (clove,cinnamon and cardamoms) to paste using just a drop or two of water. Also grind the onion,green chilly, tomato,ginger and  cumin seeds tp fine pastes. We in Kolkata grind cumin seeds to make fresh paste but if you cant, use powdered cumin instead.
 

Kaanch Kolar Dum

                     

 Heat 2 tbsp refined oil in a Wok (Kadhai) and fry the Kaanch Kola till golden and remove to a dish. Mind you ...keep the flame on sim and take time. Also fry the Potato cubes in the same oil. Remove.

After that is done, in  the same oil add more oil and Bay leaves and then Onion paste. Saute till the raw smell is no more. Then add the Tomato paste and again fry till its raw smell goes. Next add Green chilly paste and Ginger paste.

Fry some more before you add the Cumin paste. Fry . Next add Turmeric powder, Garam Masala paste, Salt and Sugar .

Add  the fried banana and potato pieces and some water  and cook covered for five minutes till soft.

This dish isn't a soupy curry so there is no need to add a lot of water to the dish.

Add the desi ghee  in the very end but that is optional.

Serve Kaanch Kalar Dum hot with Chapati or rice.