কাঁচা কলার কোপ্তা (Kanchkolar Kofta): When Life Gives You Kanchkola (Raw Bananas), Make Koftas Out It!
This kanchkolar kofta curry or raw banana kofta curry is a simple vegetarian curry with koftas or fritters made with kanchkola or green bananas. 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 the money. Serve this vegan kofta curry to your guests and garner all the accolades that would come your way.
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 I came back home. But it was too late then and I had to figure out 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 kanchkolar kofta Bengali recipe came to me.
Bengali’s pet – Kanchkola or Green Banana & its benefits
Many Bengali randhunis would swear by the gun or 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 absolutely fine and need to get back to the normal diet in order to gain your palate.
Jokes aside, I recently realized 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 garlic, if done well this kanchkolar recipe can any day give a meat-based dish a run for the 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 definitely doesn’t have that. Also, 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 chilies).
How to make Kanchkolar Kofta Curry – Ingredients List
- Kanchkola or Green Banana
- Chatu or Roasted Gram Flour
- 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
Step-by-step instructions for Kanchkolar Kofta Niramish Curry recipe
- 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 puree.
- Cook it till it reduces and the water has been 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 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 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 often accompanied by a bhaja or fried vegetable like potato, aubergine, pointed gourd, okra or even coconut. In the end, we would often finish our meals with chutney or a partly sweet and partly tangy side dish often made of seasonal fruits or vegetables like green mangoes or jujube 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.
Coming back to our kachkolar kofta aka কাঁচা কলার কোপ্তা recipe, let’s start with that.
কাঁচা কলার কোপ্তা (Kanchkolar Kofta): When Life Gives You Kanchkola, Make Kofta Out It! A kanchkolar kofta, if done well can any day give a meat-based dish run for the money. Best ever kanchkolar kofta recipe in bengali. This kacha kolar kofta bengali recipe is perfect for those who are looking for vegetarian side dish recipes.
- 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
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.
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.
Cook it till it reduces and water has been gone. Add the dry spices and fry it nicely till the edges release oil.
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.
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.
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.
Try this kanchkolar kofta recipe and serve it hot with rice
Do let me know in the comments below if you have tried this recipe.