Kanchkolar Malai Dum

Kanchkola or Kanchakola are often made into koftas to prepare Kanchkolar Kofta Curry or added to other vegetables to prepare shukto. My childhood reminds me of patla kanchkolar jhol made by my mother in “pet kharap”😁😁😁.But this time when I brought kanchakola from market, thought of preparing dum. Hmmm… like aloor dum. Then the idea struck my mind to add coconut milk to the kanchkolar dum which should be a good combination with kanchkola. And yes… I emerged successful. The kanchkolar malai dum was indeed impressive. While I served it with rice, you can also serve the dum with luchi, radhabollovi, koraishutir kochuri etc.

Cuisine: (Bengali)Indian

Preparation time: 15 mins

Cook time: 40 mins

Servings: 4

Ingredients

• 4 plantain/raw bananas/kanchkola
• 1 potato
• 4 tablespoons of mustard oil
• 2-3 bay leaves
• 1 inch cinnamon stick
• 4-6 cardamom pods
• 6-8 cloves
• ½ teaspoon of cumin seeds
• 1 + 1/2 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 teaspoon of Bengali garam masala powder
• 1 onion roughly chopped
• 1 small tomato
• 1½  inch of ginger
• 2-3 green chili slit
• ½ cup of coconut cream
• 1 cup of coconut milk
• 1 tablespoon of ghee
• Salt to taste

Directions

1. Lightly peel the skin of the plantain and chop them into 1½ inch thick roundels.
2. Peel the potatoes and dice them into cubes.
3. Sprinkle 1/2 teaspoon of turmeric powder on the plantain and the cubed potatoes and mix evenly.
4. In a kadai, add about 2 tablespoons of oil. Once the oil is hot, add the chopped plantain to the kadai and fry both the sides to golden brown. Keep them aside.
5. Similarly fry the potatoes and keep them aside.
6. Make a paste of the onions, tomato and ginger.
7. To the kadai, add 2 tablespoons of oil and the ghee.
8. Once the oil starts smoking add the bay leaves, cinnamon stick, cardamom pods, cloves and cumin seeds.
9. As the oil turns aromatic, add the onion, tomato and ginger paste and green chilies to the kadai.
10. Now, add the turmeric powder, red chili powder and salt to the kadai.
11. Continue cooking the mixture in the kadai till you see oil leaving the sides of the pan.
12. Add about 1 cup of coconut milk to the kadai. Add the fried potatoes and plantain to the kadai.
13. Continue cooking till all the vegetables are cooked through.
14.  Now, add the coconut milk cream, Bengali garam masala powder and let it simmer on medium flame for 5-10 minutes or till you achieve the desired consistency of the gravy.
15. Turn off the flame and serve kancha kolar dum with steamed rice, luchi or roti.

Notes

Coconut cream is much thicker and richer than coconut milk. While the basic ingredients for both of them are coconut and water, the fat content in coconut cream is much higher. You can dilute coconut cream with equal amount of water to make coconut milk.

Step by step instructions to prepare Narkel r dudh die kanchkolar dum

Lightly peel the skin of the plantain and chop them into 1½ inch thick roundels. Peel the potatoes and dice them into cubes. Sprinkle 1/2 teaspoon of turmeric powder on the plantain and the cubed potatoes and mix evenly.

In a kadai, add about 2 tablespoons of oil. Once the oil is hot, add the chopped kanchakola to the kadai and fry both the sides to golden brown. Keep them aside. Similarly fry the potatoes and keep them aside.

Make a paste of the onions, tomato and ginger.

To the kadai, add 2 tablespoons of oil and the ghee. Once the oil starts smoking add the bay leaves, cinnamon sticks, cardamom pods, cloves and the cumin seeds.

As the oil turns aromatic, add the onion, tomato and ginger paste and green chilies to the kadai. Now, add the turmeric powder, red chili powder, salt to the kadai.

Continue cooking the mixture in the kadai till you see oil leaving the sides of the pan.

Add about 1 cup of coconut milk to the kadai.

Add the fried potatoes and plantain and let the vegetables cook thoroughly.

 Now, add the coconut cream and Bengali garam masala powder to the kadai.

Let it simmer on medium flame for 5-10 minutes or till you achieve the desired consistency of the gravy.

Turn off the flame and serve kancha kolar dum with steamed rice, luchi or roti.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com