BENGALI STYLE KAACH KOLA ALOO’R PATLA JHOL (Raw Banana and potato Thin Curry Soup)

Name: BENGALI STYLE KAACH KOLA ALOO’R PATLA JHOL (Raw Banana and potato Thin Curry Soup)
Total time: 2400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 Raw Green Bananas (medium size); 2 Medium sized Potatoes; 1/2-1 tbsp Ginger Paste; 1-2 Fresh Green Chilli; 1 tbsp chopped Cilantro/Coriander leaves /Dhania Patta Chopped; 1/2-1 tbsp Mustard oil; 1 generous pinch of Kalonji /Kaalo Jeera/Nigella Seeds; 1/4-1/2 tsp Turmeric powder; 1/2 tsp Cumin powder; Salt as per taste

Jibita Khanna @Jibitakhanna

#CA26
#week5
#rawgreenbanana
This is a very light curry soup /jhol of Raw Green Banana and Potato and very easy to digest in the hot summer months. My granny used to make this especially during and after Upset stomach and diarrhoea/loose motion or during peak summer months when one wants to make quickly easy Jhol which is light on stomach too.
After having fever or after long sickness she used to make the same Jhol but would add fish especially Magur or Singi Maach /MAACHA ( Asian Walking Catfish or Asian Stinging Catfish).

As a child in Kolkata, used to enjoy seeing the live Singi or Magur Maach which the Fish monger used to keep in a large round bowl like tank, when we used to go to our nearby market.
Next time I will share that recipe too but till then make and enjoy the Pure vegetable Version !!!!

Note : Skip the chilli if you have upset stomach or loose motion and don’t like a little of chilli heat in your food.

Jibita Khanna @Jibitakhanna

Note : Skip the chilli if you have upset stomach or loose motion and don’t like a little of chilli heat in your food.

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Ingredients

30-40 minutes

2 people

2Raw Green Bananas (medium size)
2Medium sized Potatoes
1/2-1 tbspGinger Paste
1-2Fresh Green Chilli
1 tbspchopped Cilantro/Coriander leaves /Dhania Patta Chopped
1/2-1 tbspMustard oil
1generous pinch of Kalonji /Kaalo Jeera/Nigella Seeds
1/4-1/2 tspTurmeric powder
1/2 tspCumin powder
Salt as per taste

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Steps

30-40 minutes

1

Peel the potatoes and bananas and cut into chunky pieces and put them in water in a bowl while you prepare the ginger and chilli paste to avoid oxidation and getting it blackened.
2

Heat oil in a pan or Kadai and add the nigella seeds /kalonji/kalo jeera, let it crackle then add ginger and chilli paste be careful it splutters a lot so stir and cover with the lid (you can add it afterwards but adding it in the beginning gives a good flavor and aroma to the soup in my experience rather than adding afterwards).
3

Drain and Add in the banana and potato and give it a good mix and bhunno for a minute or two. Add in the turmeric, cumin powder and salt and stir it again. Add in the hot water, cover and cook till the potato and banana gets cooked and softens up. Throw one or two slitted fresh green chilli, if you desire. Adjust and add hot water as and when needed. When done add in chopped cilantro and you are done. Put off the flame, cover and Let it rest for about 5 minutes or so and serve hot with hot rice.

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Jibita Khanna @Jibitakhanna

on April 29, 2026 10:36

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.