What you do with huge pile of vegetable peels ? We make use of it and eat it, simple.
As I told you earlier, we bengalis hardly throw away any part of the most of the vegetable. Be it bottle gourd, potato, raw banana or parwal, we eat the peels in some way or the other. This is one such kind of a recipe, where peels of raw banana is getting mashed and cooked with bengal gram. A delicious Chhola diye Kachkola Khosa Bata or Bharta is made with this.
Ingredients for Chhola diye Kachkola Khosa Bata or Bharta
- Peels of raw banana – from 3 bananas
- chhola or bengali gram – a handful
- Tomato – 1
- Ginger paste – 1 tsp
- Salt, turmeric – as required
- Cumin powdee – 1/2 tsp
- Panchforan or bengaki five spice – 1/2 tsp
- Bayleaf – 1
- Green chili – 2-3
- Sugar – 1/2 tsp
- Mustard oil for cooking
How to make Chhola diye Kachkola Khosa Bata or Bharta
Soak the bengal gram over night and pressure cook. Keep aside. Pressure cook the banana peels for 2 whistles. Cool and grind with 2 green chilies.
Heat mustard oil in a pan and add bayleaf and panch foran. Let it splutter.
Next add the boiled gram and fry a little.
Add salt, turmeric , ginger paste and cumin powder . Fry again. You may sprinkle some water to avoid burning the masala.
Add the banana peel paste now. Stir well to incorproate the masala and bengal gram to the peel paste. Continue frying over low heat.
It will become a mash or bharta so to say.
When the bharta started sticking to the pan,adjust the seasoning. I have added a spoonful of tomato sauce to give it a tangy taste. You may add the tomato directly. I have also added some sugar to balance the taste.
Mix well and serve with plain rice.