Curry of Green Plantain/Kancha Kalar Curry

Normally kancha kala or green plantain is used in making "sukto" where it performs a vital role in making the preparation. But here it is used as an assistant ingredient though it is indispensable in this item, because "sukto" without it is next to impossible. But it expresses its own identity when green plantain is used in the preparation of a curry that is really palatable to the vegetarians as well as to non-vegetarians also.

Though it is rich in iron but different minerals and vitamins such as vitamin B6, a considerable amount of vitamin C, manganese, potassium and a soluble fiber are present in banana. In many cases, banana consumption with other fruits or vegetables may reduce the chance of renal cell carcinoma, colorectal cancer and even breast cancer especially for women.

Here, in this preparation it is shown that a simple use of green plantain or kachakala in a curry may be so tasty that it is sure to bring a unique experience for the users.I am sure to say that those who do not like it but taste it once only must have to think it twice before rejecting it.

Ingredients of the curry

• Potatoes (4)
• Green plantain (4)
• Globules made of pulse and asafoetida(hing)
• Tomatoes (1 medium)
• Ginger paste(one tea spoon)
• Cumin powder (4 tea spoons)
• Turmeric powder (1 tea spoon)
• Oil (25gm.)
• Sugar & salt (As required according to taste)
• Bay leaf (2 pieces)
• Cumin (a pinch)
• Green chilly (3 pieces or as required)
• cardamom, cloves and cinnamon (1 teaspoon powder)

Preparation

1.  At first the potatoes and the green plantains are cut into cube shaped pieces and wash well.
2.   Next heating the oil fry the globules of pulse lightly and keep these aside.
3.   Then cubed vegetable pieces together with the bay leaves and the cumin seeds will be put into the        hot frying pan.       
4.   Fry it lightly after adding the tomato and the ginger paste.
5.   After a light fry, the mixture of cumin powder and the turmeric powder with a little water to be             added to the fried pieces of vegetables and stirred well.
6.   In this stage required amount of salt and sugar with the chilly pieces to be added to it and stirred         well in light flame.
7.   Cooking after 3/4 minutes required amount of water to be poured to allow it to boil and cover it         with a lid for 5 minutes in light flame.
8.   Next uncover it and after mixing the powder of cardamom, cloves and cinnamon together with the       fried globules of pulse, lid it for 2/3 minutes. But remember at this stage the flame will be made off.       Finally uncover it and take a sniff of it and I am sure you will certainly be interested to taste it.
9.   Now the dish is ready to be served with rice or bread whatever you like.