How to make delicious kanchakolar dalna/ kanchakolar kofta dalna
Bengalis are not throwing any part of the banana tree. Banana stem is called thor which makes delicious recipes, next is banana flower or blossom which is called mocha, which is a very popular and favorite recipe of Bengalis. Banana leaves are used for paturi recipes and the skin of banana makes a good recipe. Boil kanchakola or raw banana, then mix with gram flour and other ingredients and knead to the dough and divide into six equal big round koftas. Now the koftas are fried and then simmered in a thick gravy, made with onions, garlic, and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce and this is How to make delicious kanchakolar dalna/Raw banana kofta curry.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Level of Cooking: Moderate
Preparation Time: 30 minutes
Cooking time: 40 minutes
Total time: 70 minutes
Servings: 3 Persons
Ingredients
Raw bananas 4 medium
Gram flour (besan) 2 tablespoons
Garlic 6-8 cloves
Ginger 2-inch piece
Green chili 02
Red chili powder 1 teaspoon
Dry mango powder-1/2 teaspoon
Salt to taste
Oil 4 tablespoons (including frying the koftas)
Bay leaf 1 (for tempering)
Cumin seeds (for tempering)
Onion grated 1 large
Turmeric powder 1/2 teaspoon
Cumin powder ½ teaspoon
Cow ghee ½ teaspoon
Garam masala powder 1/2 teaspoon
How to make delicious kanchakolar dalna
Cut into three pieces and boil raw bananas and peel them after coming to room temperature.
Mash thoroughly.
Mix mashed bananas, gram flour, chopped green chili, and one teaspoon of the fresh ginger-garlic paste, half the red chili powder, and salt to taste.
Knead to the dough and divide into six equal portions.
Shape them into round koftas.
Take a hard-bottomed pan, heat oil, and deep fry koftas on low-medium heat till golden brown in color.
Heat one tablespoon of oil in a pan, add bay leaf and cumin seeds for tempering.
As they splutter and sizzle adds the chopped onion and fry it for 5 minutes or till it becomes brown in color.
Add remaining ginger-garlic paste and stir-fry for another 2 minutes then add remaining red chili powder, turmeric powder, cumin powder, and dry mango powder, and cook on low-medium heat, stirring continuously till oil separates the gravy.
Add two cups of water and salt and bring the gravy to a boil and cook for 3-4 minutes on low heat.
Now add the fried koftas and simmer them for five minutes.
Turn off the oven, and sprinkle garam masala and ghee over it.
Garnish and serve with rice or roti.
How to make delicious kanchakolar dalna
Equipment
- pressure cooker
- mixing bowl
- A kadai or a fry pan
- Spatula
Ingredients
- 4 raw banana
- 2 tbsp gram flour/beasan
- 6-8 cloves garlic
- 1 inch ginger
- 2 green chili
- 1 tbsp red chili powder
- salt
- 1 onion, chopped
- 1 bay leaves
- 1/2 tbsp cumin seeds
- 1/2 tbsp cow ghee
- 4 tbsp oil
- 1/2 tbsp turmeric powder
- 1/2 tbsp cumin powder
- 1/2 tbsp Garam masala
Instructions
- Cutinto three pieces and boil raw bananas and peel it after comes to a room temperature.
- Mashthoroughly.
- Mixmashed bananas, gram flour, chopped green chili, and one teaspoon of the freshginger-garlic paste, half the red chilli powder and salt to taste.
- Kneadto dough and divide into six equal portions.
- Shape them into round koftas.
- Take a hard bottomed pan, heat oil and deep fry koftas on low-medium heat tillgolden brown in colour.
- Heat one tablespoon of oil in a pan, add bay leaf and cumin seeds for tempering.
- Asthey splutter and sizzle add the chopped onion
- Sauté till onion turns translucent and add remaining ginger-garlic paste and stir-frybriefly.
- Addremaining red chilli powder, turmeric powder, tomato and cook on low heat,stir them ontinuously till oil separates.
- Addtwo cups of water and salt to taste and bring the gravy to a boil. Reduce heatand add fried koftas. Simmer for five minutes.
- transfer them to serving plate and serve hot with rice or paratha