Kanchakalar Khosha Bata: Traditional Bengali Raw Banana Peel Chutney
Kanchakalar Khosha Bata is a cherished dish from the heart of Bengal, showcasing the culinary brilliance of making the most out of every ingredient. This unique chutney is crafted from raw banana peels, often discarded but highly nutritious and rich in iron. Infused with the robust flavors of garlic, green chilies, and aromatic mustard oil, this side dish elevates a simple meal into a delightful experience when paired with hot steamed rice.
Ingredients Table
| Ingredient | Quantity | Purpose |
|---|---|---|
| Raw Banana (Peels only) | 2 bananas | Main ingredient for the chutney |
| Garlic | 6 cloves | Adds a pungent, earthy flavor |
| Green Chilli | 1 | Provides a touch of heat |
| Salt | To taste | Enhances and balances the flavors |
| For Seasoning | ||
| Mustard Oil | 2 tablespoons | Traditional Bengali oil for sautéing |
| Kalonji (Nigella Seeds) | 1/2 teaspoon | Imparts a mild onion-like, aromatic flavor |
| Dry Red Chillies | 1 | Adds smoky heat and aroma |
Preparation and Cooking Time
| Step | Time Required |
|---|---|
| Preparation | 10 minutes |
| Cooking | 20 minutes |
| Total Time | 30 minutes |
Allergen Information
- Contains Mustard Oil: Individuals allergic to mustard oil should use alternatives such as vegetable or sunflower oil.
- Gluten-Free: This recipe does not contain gluten ingredients and is suitable for gluten-free diets.
- Vegetarian-Friendly: The dish is completely vegetarian and can be enjoyed by those on a plant-based diet.
Dietary Preferences
- Vegetarian: Ideal for a vegetarian meal plan.
- Vegan Option: The recipe can be easily adapted for vegans by ensuring no cross-contamination with non-vegan ingredients.
- Rich in Iron: Banana peels are packed with iron, making this dish a nutritional addition to your diet.
Instructions
-
Pressure Cooking the Bananas:
- Wash the raw bananas thoroughly to remove any dirt or impurities.
- Place the bananas in a pressure cooker with enough water to cover them. Cook until they are soft (approximately 2-3 whistles).
- Once cooked, let them cool and gently peel off the skin. Save the banana pulp for another recipe.
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-
Blending the Peels:
- Chop the cooked peels into smaller pieces.
- In a blender, add the chopped peels, garlic, green chili, and salt. Blend into a smooth paste. Adjust salt to taste.
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Tempering the Chutney:
- Heat mustard oil in a small pan until it reaches its smoking point. Lower the heat.
- Add kalonji seeds and dry red chili to the hot oil. Sauté until the seeds crackle and the chili browns slightly.
- Stir in the banana peel paste and sauté on low heat for 2-3 minutes until the raw smell of garlic dissipates.
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Serving Suggestion:
- Serve this flavorful chutney warm with hot steamed rice. The bold, tangy, and earthy flavors of Kanchakalar Khosha Bata pair beautifully with simple rice dishes.
Nutritional Information
| Nutrient | Approximate Value (per serving) |
|---|---|
| Calories | 120 |
| Protein | 2g |
| Fat | 7g |
| Carbohydrates | 12g |
| Fiber | 3g |
| Iron | 15% of daily recommended intake |
Culinary Advice
- Customizing Heat Levels: Adjust the number of green and red chilies based on your spice tolerance. For a milder flavor, reduce or skip the green chili.
- Alternative Oils: If mustard oil is unavailable, you can substitute it with sunflower or sesame oil, though it may slightly alter the authentic taste.
- Utilizing the Banana Pulp: Use the cooked banana pulp for other Bengali dishes like a banana curry or mash it with spices for a wholesome side dish.
Conclusion
Kanchakalar Khosha Bata is more than just a recipe; it is a testament to the resourcefulness of Bengali cuisine, which turns even humble ingredients like banana peels into a gourmet delight. Nutritious, flavorful, and eco-friendly, this dish makes a strong case for zero-waste cooking. Perfect as a side dish, it brings a burst of flavor and tradition to your dining table. Embrace this classic Bengali recipe and savor its rich heritage with every bite!
