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Kanchkolar Dom

A Bangladeshi dish of fried green banana slices with potatoes, spices, sugar, and lemon juice.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Cumin and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,698 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Kanchkolar Dom

Time5 minutes

Ingredients

Directions

Prepare the banana and potatoes

  1. Peel banana and cut into 1/2 inch thick pieces.

  2. In a saucepan, add two cups of water, 1/2 tsp salt and 1/2 tsp turmeric. Add banana, boil for three minutes. Drain water.

  3. In 2 tsp of oil, fry banana slices until both sides are brown.

  4. Peel and cube potatoes. Boil in salt water and drain.

Make the spiced curry

  1. In a frying pan, heat 2 tsp oil. Add cumin seeds.

  2. Then add ground onion, green chilli, turmeric, cinnamon, cardamom and 1/2 cup of water. Stir and fry until oil separates from spices.

  3. Add potatoes and fry for 2 minutes.

  4. Add banana, salt, sugar, lemon juice and 1/2 cup of water. Cover and cook over low heat for 5 minutes.

Serve

  1. Serve hot with rice or chapati.

Nutrition, whole recipe (rough)

513Calories
8 gProtein
15 gFat
95 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Banana1 medium (118g)105
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Turmeric1 tsp ground (3g)9
Cumin1 tsp ground (2.1g)8
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cumin + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together1,698 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Cinnamon + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together1,103 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Cinnamon + turmerictop 2% of all pairs
    Smell alikestrong
    Cooked together1,197 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Lemon + turmerictop 4% of all pairs
    Smell alikestrong
    Cooked together2,192 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green bananas
Form the main body of the dish, becoming tender and holding their shape when fried and simmered.
Potatoes
Add starch that softens during cooking and thickens the sauce slightly around the bananas.
Soyabean oil
Carries the spices' flavour and helps brown the banana slices during frying.
Onion
Builds a savoury base as it cooks down into the spiced mixture.
Lemon juice
Adds acidity that brightens the spices and balances the sweetness.

The step that matters

Frying the spices until the oil separates. Frying ground spices in oil until the oil separates cooks off raw, dusty flavours and releases their aromatic compounds, so the dish tastes rounded rather than raw.

Swap the banana

How well each one fits the dish's main ingredients (potato, cinnamon, cumin, sugar, onion, lemon, turmeric):

  1. Limefits better
  2. Avocadofits better
  3. Coconutfits better
  4. Bananathe original

Fit is the average pairing score against potato, cinnamon, cumin, sugar, onion, lemon, turmeric. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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