This niramish kanchkolar kofta curry, or raw banana kofta curry, is a simple vegetarian curry with koftas or fritters made with kanchkola or green bananas. Serve this vegan kofta curry to your guests and garner all the accolades that would come your way.
কাঁচা কলার কোপ্তা (Kanchkolar Kofta): When Life Gives You Kanchkola (Raw Bananas), Make Koftas Out Of It! This is one of the most popular Bengali niramish ranna recipes, which celebrates the simplicity of Bengali vegetarian dishes, which, if well-made, can give any meat-based dish a run for its money.
Does it ever happen to you that you buy something but later regret doing that completely? Well, that is exactly what happened to me when I bought a bunch of green bananas on my previous visit to the local grocery store. I regretted my decision almost instantly when I came back home. But it was too late then, and I had to figure something out of these Kanchkolas or green bananas or plantains. It was after several cups of coffee and head-banging that this কাঁচা কলার কোপ্তা, or kanchkolar kofta, Bengali recipe came to me.
Kanchkolar Kofta Curry Recipe Ingredients
- Kanchkola or Green Banana
- Chatu or Roasted Gram Flour
- Tomatoes
- Ginger
- Powdered Spices like Cumin Powder, Coriander Powder, Turmeric Powder, Red Chilli Powder
- Hing or Asafoetida
- Bay Leaves
- Mustard Oil
- Dried Fenugreek Leaves or Kasuri Methi
Kanchkolar Kofta Niramish Curry recipe instructions
- Pressure cook the green bananas. It won’t take any more time than cooking potatoes. Once they have cooled down, peel them off and mash them with some chatu or gram flour and salt. Make small balls out of them and deep fry them till golden brown in mustard oil.
- Now, heat some oil in a pan and temper it with hing or asafoetida, bay leaves, cumin seeds, and grated ginger. Fry it well before adding the tomato purée.
- Cook it till it reduces and the water is gone. Add the dry spices and fry them nicely till the edges release oil.
- Add water to make the gravy and put in chillies as per your taste. Slice them if you don’t mind the heat, or simply add them whole.
- Rub the fenugreek leaves between your palms to crush them and add them to the gravy. Cover it with a lid and allow it to simmer.
- Before turning the heat off, drop the fried plantain balls in the gravy and top with a dollop of fresh cream to add richness. Though it is completely optional.
- Serve immediately. Now, if you do not plan to serve immediately, then keep the koftas separate, or they will turn mushy. Add them once you are ready to serve.
Bengali’s pet – Kanchkola or Green Banana & its benefits
Many Bengali randhunis would swear by the gun or the benefits of kanchkola or green bananas. Extremely rich in iron and several vitamins and minerals, it is a tried & tested dose of medicine for an upset stomach. So much so that the moment you declare the rumblings in your stomach, your mother would get on with her kanchkolar jhol, aka the plantain stew with vegetables like aubergine, potato, and even a piece or two of fish. This mildly spiced stew would be the fixed menu for the next 2-3 days or till you forcefully convince her that you are fine and need to get back to the normal diet in order to gain your palate.
Jokes aside, I recently realised that a humble green banana can be given a glam makeover with a touch of spice and some sparable moments in the kitchen. A kanchkolar kofta without onion or garlic: if done well, this kanchkolar recipe can, any day, give a meat-based dish a run for its money.
Now, the internet is abuzz with recipes for kanchkolar kofta. But let me start with this: not every Bengali curry has panchphoron in it, and a kanchkolar kofta recipe doesn’t have that. Also, the kanchkolar kofta recipe in Bengali cuisine is essentially a niramish recipe, i.e., it is cooked without onion and garlic. Hence, it follows the recipe for cooking a ‘dalna’, which has adaa-jeere-kanchalonka (ginger, cumin seeds, and green chillies).
Bengali Niramish Ranna (Bengali Vegetarian Recipes)
I often say that Bengali cuisine is not just about fish, meat, and chicken. It is much more than that, with a plethora of vegetables like Ol or Jimikand, Thor or banana stem, Mocha or banana blossom, a variety of gourds, and many more. We start our meals with a choice of shak or leafy vegetables, ranging from palong (spinach), pui (Malabar spinach), laal shak (red amaranth), and kochu shak (tapioca leaves).
We often move ahead with a serving of daal or lentil, which is usually accompanied by a bhaja or fried vegetable like potato, aubergine, pointed gourd, okra, or even coconut. Ultimately, we would often finish our meals with chutney or a partly sweet and partly tangy side dish usually made of seasonal fruits or vegetables like green mangoes or jujubes in summer and tomatoes, dates, and mango leather in winter.
I have linked some of these vegetarian, even vegan, Bengali Niramish recipes so that you can have a look.
More Niramish Bengali Recipes from my Blog
- Niramish Bandhakopir Tarkari Recipe
- Niramish Alur Dom│Bengali Potato Curry Recipe
- Niramish Mochar Ghonto Recipe | Bengali Banana Blossom Curry
- Phulkopir Chechki | Aloo Phulkopir Tarkari Recipe
- Aloo Phulkopir Dalna | Bengali Cauliflower Curry Recipe
- Bengali Jhinge Aloo Posto Recipe | Turai ki Sabji
- Kumro Chechki or Bengali Pumpkin Stir-Fry Recipe
Coming back to our kachkolar kofta, aka কাঁচা কলার কোপ্তা, recipe, let’s start with that.
I have over 300 Bengali recipes on my blog, which offers a wide variety of niramish ranna recipes. Starting from classic and traditional Bengali Ranna recipes to contemporary Bengali dishes which are more suited to modern-day hectic lifestyles.
Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!
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Kanchkolar Kofta Recipe | কাঁচা কলার কোপ্তা
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- Mixing Bowl
- Pressure Cooker
Ingredients
- 4 nos. Green Banana or Plantain
- 1 tsp Gram Flour or Chatu
- Mustard Oil
- 2 Tomatoes Medium – Pureed
- 2 Bay Leaves
- A pinch of Asafoetida or Hing
- 1/2 tsp Cumin Seeds
- 1 tbsp Grated Ginger
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 3/4 tsp Garam Masala Powder
- Salt To Taste
- A Hefty Pinch of Dried Fenugreek Leaves or Kasuri Methi
- Cream to Garnish Optional
- 2 Green Chilies
- 1/2 tsp Red Chili Powder
Instructions
- Pressure cook the Green Bananas. Once they have cooled down, peel them off and mash them with some chatu or Gram Flour and salt. Make small balls out of them and deep fry them till golden-brown in mustard oil.4 nos. Green Banana or Plantain, 1 tsp Gram Flour or Chatu, Salt To Taste, Mustard Oil
- Now, heat some oil in a pan and temper it with hing or asafoetida, bay leaves, cumin seeds and grated ginger. Fry it well before adding the tomato puree.2 Tomatoes, 2 Bay Leaves, A pinch of Asafoetida or Hing, 1/2 tsp Cumin Seeds, 1 tbsp Grated Ginger
- Cook it till it reduces and water has been gone. Add the dry spices and fry it nicely till the edges release oil.1/2 tsp Turmeric Powder, 1 tsp Coriander Powder, 1 tsp Cumin Powder, 1/2 tsp Red Chili Powder
- Add water to make the gravy and put in chilies as per your taste. Slice them if you don’t mind the heat, or simply add them whole.2 Green Chilies
- Rub the fenugreek leaves between palms to crush them and add them in the gravy. Cover it with a lid and allow it to simmer.A Hefty Pinch of Dried Fenugreek Leaves or Kasuri Methi
- Before turning the heat off, drop the fried plantain balls in the gravy and top with a dollop of fresh cream to add richness. Though it is completely optional.3/4 tsp Garam Masala Powder, Cream to Garnish
- Try this kanchkolar kofta recipe and serve it hot with rice
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