Kacha Kolar Jhal Recipe – Awesome Cuisine
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This delightful Bengali dish features raw bananas and potatoes simmered in a spicy gravy, promising a burst of flavours and textures in every bite.
Kacha Kolar Jhal is a Bengali delicacy classic full of flavour and textures. Originating from the Bengal region’s rich culture, this dish combines raw banana and potato with aromatic spices. This recipe promises a delightful gastronomic journey.
About the Recipe
This traditional Bengali dish offers a symphony of comforting flavours. Like Bengal’s rich cultural heritage, it includes a blend of flavourful spices used throughout the years. Raw bananas and potatoes simmered in a spicy gravy infused with aromatic spices create a dish that is as nourishing as it is delicious.
Why You Will Love This Recipe
Irresistible flavours from Kacha Kolar Jhal, this dish will satisfy your cravings for a unique blend of spices and sweetness—truly an unforgettable dining experience. It is a bold yet comfortable food for food enthusiasts and even those trying new tastes.
Kacha Kolar Jhal
Cooking Tips
- Toast all the spices before adding them to enhance flavour.
- Adjust the amount of green chillies according to your spice preference.
- To achieve the perfect consistency, simmer the gravy until it thickens to your liking.
Cultural Context
Kacha Kolar Jhal holds a special place in Bengali cuisine. It is often prepared during festive occasions and family gatherings. Its rich flavours and aromatic spices reflect the culinary heritage of Bengal, making it a cherished dish in households across the region.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes approximately 30 minutes of active time and 45 minutes total to cook. Serve Kacha Kolar Jhal hot, garnished with fresh coriander leaves, alongside steamed rice or roti, for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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Nutrient Benefits
Raw bananas are rich in dietary fibre, potassium, and vitamins, while potatoes provide a good source of carbohydrates and essential nutrients. The spices used in this recipe offer various health benefits, including anti-inflammatory and antioxidant properties.
Kacha Kolar Jhal
This delightful Bengali dish features raw bananas and potatoes simmered in a spicy gravy, promising a burst of flavours and textures in every bite.
Ingredients
- 4 to 5 Raw Bananas
- 1 large Potato
- 1 large Tomato
- 1 large Onion
- 1 inch Ginger
- 5 to 6 cloves of Garlic
- 1 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 2 to 3 Green Chillies
- 1/2 tsp Garam masala powder
- 1 Bay leaf
- Salt to taste
- Oil for cooking
Instructions
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Peel the raw bananas and the pototoes. Cut them into 1 inch pieces.
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Grind together ginger, garlic, cumin seeds and green chillies into a fine paste.
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Chop the onion and tomato finely.
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Mix the masala paste, turmeric powder, chilli powder and coriander powder in a tablespoon of water. Blend well.
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Heat oil in a kadai, add the mustard seeds and bay leaf. When the seeds begin to crackle, add the onion and fry till they turn light brown.
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Add the masala paste and the tomato. Fry until the oil floats on top.
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Add the raw bananas, potato, salt and enough water for cooking. Cover and cook over medium heat until the vegetables are almost cooked. Add half a cup water and simmer over low heat until the gravy thickens.
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Garnish with fresh coriander leaves and serve.
Frequently Asked Questions:
Can I adjust the spiciness of Kacha Kolar Jhal according to my preference?
Absolutely! Feel free to adjust the number of green chillies and red chilli powder to suit your taste buds. For a milder version, you can reduce the number of spices or omit the green chillies altogether.
Can I substitute raw bananas with ripe ones in this recipe?
While raw bananas are traditionally used in Kacha Kolar Jhal, you can experiment with ripe bananas for a slightly different flavour profile. However, remember that ripe bananas may alter the texture and sweetness of the dish.
How long does it take to cook Kacha Kolar Jhal?
On average, it takes about 30 minutes of active cooking time and 45 minutes to prepare Kacha Kolar Jhal. However, the cooking time may vary depending on factors such as the size of the vegetables and desired gravy consistency.
Can I freeze Kacha Kolar Jhal’s leftovers?
While Kacha Kolar Jhal is best enjoyed fresh, you can freeze any leftovers for future consumption. Store the cooled dish in an airtight container and freeze for up to one month. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove or microwave.
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