Kancha kala'r khosha bata / plantain skin mash
Cuisine: Bengali
Prep time: 
Cook time: 
Total time: 
Serves: 2
Plantain skin mash with grated coconut, posto bata or poppy seed paste and lots of green chillies, to be served with steaming hot rice.
  • Plantain skin / peel (Kancha kala'r khosa) : skin from four plaintains
  • Grated coconut : ½ cup
  • Posto bata / Poppy seed paste : 2-3 tbsp
  • Green chillies : 5-6 or more the merrier
  • Kalonji / Nigella seeds / kalo jeera : 1 tsp
  • Salt to taste
  • Mustard oil : 2 tsp
  1. Wash and cut the plantain skin. In a deep bottom vessel, add a pinch of salt and boil the skin till it become slightly tender. Do not over boil it. It will lost its punch.
  2. Cool it off and blend it in mixer with chopped green chillies, grated coconut, posto bata or poppy seed paste, a pinch of salt.
  3. Add very little water, may be two tablespoon water just enough to set the mixer blades in motion.
  4. Pulse them for few seconds and keep checking its consistency.
  5. Since I dont like the smooth paste, hence I pulse it little coarsely.
  6. In a pan heat one teaspoon of mustard oil to its smoking point.
  7. Temper the oil with kalonji or nigella seeds and add the plantain mash to it.
  8. Lightly saute it till the water evaporates and the rawness disappear, check for the salt.
  9. Once it is done to your desired consistency, remove from the heat and serve immediately.
  10. If you are not averse to the smell of raw mustard oil, then just before serving add a teaspoon of raw mustard oil over it and serve it with steaming hot rice.
Use the skin of the plantain when it is tender green and not blotchy with black marks.
While boiling the skin in water, add few drops of oil in the water, it will not leave the stain in the pan.
If you want, you can do the entire process in hand grinder for better taste.
You can also serve this as a dip with tortilla chips or like.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/kancha-kalar-khosha-bata-plantain-skin-mash/