Kanchkolar Dom

Kanchkolar Dom Recipe - Vegetarian Food from Bangladesh

Region / culture: Bangladesh | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Kanchkolar Dom is a traditional Bengali dish made with raw bananas and potatoes cooked in a flavorful blend of spices. This dish is a popular vegetarian option in Bengali cuisine and is often served with rice or chapati.

History

Kanchkolar Dom has been a staple in Bengali households for generations. The dish originated in Bengal, India, where raw bananas are a common ingredient in many traditional recipes. The combination of bananas and potatoes cooked in a spicy and aromatic gravy has been a favorite among Bengali families for its unique taste and texture.

Ingredients

4 green bananas
2 chopped green chillies
2 potatoes
0.25 tsp ground cinnamon
4 tsp soybean oil
0.25 tsp ground cardamom
1 tsp cumin seeds
2 tsp sugar
2 minced onions
2 tsp lemon juice
0.5 tsp ground turmeric
salt to taste

How to prepare

Peel the banana and cut it into pieces that are 0.5 inches thick.
In a saucepan, add two cups of water, 0.5 tsp of salt, and 0.5 tsp of turmeric.
Add the banana and boil for three minutes.
Drain the water and fry the banana slices in 2 tsp of oil until both sides are brown.
Peel and cube the potatoes.
Boil the potatoes in salt water and then drain them.
In a frying pan, heat 2 tsp of oil.
Add cumin seeds.
Then add ground onion, green chilli, turmeric, cinnamon, cardamom, and 0.5 cup of water.
Stir and fry until the oil separates from the spices.
Add the potatoes and fry for 2 minutes.
Add the banana, salt, sugar, lemon juice, and 0.5 cup of water.
Cover and cook over low heat for 5 minutes.
Serve hot with rice or chapati.

Variations

Add vegetables like peas, carrots, or bell peppers for added flavor and nutrition.
Substitute raw bananas with plantains for a sweeter taste.
Add coconut milk for a creamy texture.

Cooking Tips & Tricks

Make sure to cut the bananas and potatoes into uniform pieces to ensure even cooking.

- Frying the banana slices before adding them to the gravy adds a crispy texture to the dish.

- Adjust the spice levels according to your preference by adding more or less green chillies.

- Covering the dish while cooking helps to retain the flavors and moisture in the dish.

Serving Suggestions

Kanchkolar Dom is best served hot with steamed rice or chapati. It can also be enjoyed with paratha or naan.

Cooking Techniques

Boiling the bananas and potatoes before frying helps to soften them and reduce cooking time.

- Frying the spices in oil enhances their flavors and aromas.

Ingredient Substitutions

Use vegetable oil or ghee instead of soybean oil.

- Substitute ground cinnamon and cardamom with whole spices for a more intense flavor.

Make Ahead Tips

Kanchkolar Dom can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Presentation Ideas

Garnish the dish with fresh cilantro leaves or a sprinkle of garam masala for a pop of color and flavor.

Pairing Recommendations

Serve Kanchkolar Dom with a side of cucumber raita or mixed vegetable salad for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

Vitamin C: 15% of daily value per serving

- Potassium: 10% of daily value per serving

- Iron: 8% of daily value per serving

Alergens

This recipe is free from common allergens such as dairy, nuts, and gluten.

Summary

Kanchkolar Dom is a nutritious dish rich in carbohydrates, vitamins, and minerals. It is a healthy and satisfying meal option for vegetarians.

Summary

Kanchkolar Dom is a delicious and nutritious Bengali dish made with raw bananas and potatoes cooked in a flavorful gravy. This vegetarian recipe is easy to make and perfect for a comforting meal with rice or chapati.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I was visiting my friend Rita in her cozy kitchen. She had just returned from a trip to Kolkata, and she was eager to share with me the recipes she had learned while she was there.

As she pulled out the ingredients for Kanchkolar Dom, a traditional Bengali dish made with raw bananas, my senses were overwhelmed with the aroma of spices and herbs. I watched intently as Rita expertly chopped the bananas and mixed them with a blend of spices that she had brought back from her trip.

I could see the passion in Rita's eyes as she explained the history and cultural significance of Kanchkolar Dom. She told me how it was a dish often served at special occasions and celebrations in Bengali households. She spoke of the care and attention that went into preparing the dish, and how each family had their own unique recipe that had been passed down through generations.

As Rita cooked, I felt a sense of nostalgia wash over me. I remembered my own grandmother, who was also an excellent cook and had taught me many recipes from her own collection. I thought of all the times I had spent in her kitchen, watching and learning as she lovingly prepared meals for our family.

I realized then that cooking was more than just a means of nourishment – it was a way to connect with our past, our culture, and our loved ones. It was a way to preserve traditions and pass them on to future generations.

As Rita finished cooking the Kanchkolar Dom, she served it to me on a plate garnished with fresh coriander leaves. I took a bite, and instantly, I was transported back to my grandmother's kitchen. The flavors were rich and complex, a perfect balance of sweet, spicy, and savory.

I thanked Rita for sharing the recipe with me and vowed to make it a part of my own culinary repertoire. I knew that this dish would not only be a delicious addition to my table, but also a way to honor the memories of my grandmother and the traditions of my heritage.

And so, I set out to perfect the recipe for Kanchkolar Dom. I experimented with different spices and cooking techniques, adding my own personal touch to the dish. With each batch I made, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.

Now, whenever I make Kanchkolar Dom, I am reminded of that fateful day in Rita's kitchen, and of the bond that food can create between friends, family, and cultures. And I am grateful for the recipes that have been shared with me, and the stories that they hold. In the end, it is not just about the food itself, but about the love and memories that go into each and every dish we create.