Kancha kolar Khosha Bata (Raw Banana Peel Chutney - Bong style)

 

          Kancha Kolar Khosha Bata is a traditional Bong style chutney made from Raw Banana Peels. It may sound weird to many, but it is quite a healthy and a nutritious dish, as peels have the most nutrients and fiber in them. This chutney goes best with hot steamed rice and a drizzle of some raw mustard oil or ghee. You may also relish with chapatti / paratha or as a sandwich spread a la fusion style. So check out the step by step pictorial recipe to prepare this regional  delicacy.

               Raw Banana Peel chutney is not commonly heard of and is almost a lost recipe now. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. The recipe has travelled all the way from Bangladesh where it is very popular. Veggie Peels are generally discarded, but if prepared in a chutney form, tastes simply yummy. 

               This is a family recipe passed down by my late mother who never used to discard any peels. So to make it, you need to blend the boiled peels along with onion, garlic, green chilies and coriander stem. Then it is tempered in mustard oil with nigella seeds and dry red chilies. It is a very simple and an easy recipe to follow.    

              Besides raw banana peels, I also make similar chutney with the peels of bottle gourd, ridge gourd, pointed gourd and pumpkin. They turn out very yummy. So next time remember to preserve these peels and turn them into this delectable chutney. 

• The peel of 4-5 raw bananas, boiled
• 1 onion, chopped
• 4-5 garlic cloves, chopped
• 1-2 green chilies, chopped
• 1/2 cup coriander stem
• salt to taste
• 1/4 tsp. turmeric powder
• 2 tbsp. mustard oil
• 2-3 whole dry chilies
• 1 tsp. nigella seeds
• 1 tsp. of raw mustard oil  (opt)

          Grind the boiled peel along with onion, garlic, green chilies, coriander stems and just enough water into a paste. 

          Heat oil in a pan and temper with dry red chili and nigella seeds.

          Add the ground paste, salt and turmeric powder and stir fry on a low flame till all the moisture has evaporated.

          Serve with hot steamed rice and with a drizzle of raw mustard oil. You may also relish with chapatti / paratha or as a sandwich spread.

 Grind the boiled peel along with onion, garlic, green chilies, coriander stems

 and just enough water into a paste. 

                              Heat oil in a pan & temper with dry red chili and nigella seeds.

                                  Add the ground paste, salt and turmeric powder.

                                 Stir fry on a low flame till all the moisture has evaporated.

                        Serve with hot steamed rice and with a drizzle of raw mustard oil. You 

                        may also relish with chapatti / paratha or as a sandwich spread.