Kacch kola (plantain/raw banana) is an integral part of Bengali cuisine. It is often cooked with other vegetables, fish or even just boiled and eaten with rice. I love it for its versatility, texture and earthy flavour (although I strangely detest bananas!).
Bengalis also have a habit of frying everything. No (good) meal is complete without bhaat, daal, bhaja and maach (rice, lentils, fried something and fish). Although aalo bhaaja (fried potatoes) and begun bhaaja (fried aubergines) are most revered, I simply love crispy fried plantains as a side to my daal!
You will need:
- Plantains/raw bananas: 2
- Red chilli powder: 1/2 teaspoon
- Cornflour: 2 teaspoons
- Salt to taste
- Oil for deep frying
In a wok or fryer, heat oil.
Peel and thinly slice the plantains.
Add the chilli powder, salt and cornflour and mix well (alternately put them all in an airtight jar and shake the jar to coat evenly).
Deep fry until golden.
Serve hot with rice and daal or as a snack!