Kanch kolar dalna

Bong Eats’ Kachkolar Dalna combines unripe banana, potato and grated coconut in a spiced curry. This selected version includes the recipe’s optional lentil fritters, made from its own mosur-dal mixture.

The lentils soak in water, then are coarsely ground with chopped green chillies, salt and enough separate water to make a thick mixture. Whipping incorporates air before small portions are fried in vegetable oil until crisp and brown, then set aside.

Green bananas are peeled, cut and reserved in salt-and-turmeric water; potatoes are peeled and cubed. Mustard oil fries the banana pieces with a little salt before they are removed, and the same oil is tempered with whole spices before frying the potatoes.

Grated coconut fries briefly, followed by ginger paste, cumin powder, turmeric and chilli powder mixed with water. Salt, sugar and slit green chillies are added, and covered sautéing cooks the spices before the same fried banana returns with hot curry water.

Once the curry thickens and the banana softens, the same lentil fritters are gently mixed in and bubbled briefly. More slit green chillies, gorom moshla and ghee finish the curry.