DISH RESEARCH · Side dish
Kanchakolar khosa bata
Bethica Das’s family Kancha Kolar Khosha Bata blends boiled raw-banana peels with aromatics, then cooks the paste in mustard oil tempered with dried chilli and nigella.
About Kanchakolar khosa bata
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Bethica Das’s Kancha Kolar Khosha Bata turns boiled raw-banana peels into a spiced paste. She attributes this Bengali family preparation to her late mother, combining the peels with onion, garlic, green chilli and coriander stems.
The already-boiled peels are ground with chopped onion, garlic, green chillies and coriander stems. Enough water is added to form a paste.
Mustard oil is heated in a pan and tempered with dried red chilli and nigella seeds. The same ground peel mixture is added to that tempered oil.
Salt and turmeric season the paste, which is stirred over low heat until its moisture evaporates. This is the pan-cooked finish of Bethica’s selected preparation.
A selected optional drizzle of raw mustard oil finishes it. Bethica offers the paste with hot steamed rice and also describes it as a spread.
Ingredients in Kanchakolar khosa bata
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Associations in the cited sources
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- Countries & places
- Bangladesh
- Cooking traditions
- Bengali