The Allure of Autumn Produce
Sweet potatoes, or 'shakarkandi', and raw bananas, known as 'kachha kela', are wonderfully versatile ingredients that shine in regional Indian cooking. Unlike its ripe counterpart, the raw banana is starchy and firm, lending itself beautifully to savoury
dishes where it absorbs spices and develops a tender, potato-like texture. Sweet potatoes offer a gentle, earthy sweetness that pairs brilliantly with the robust, complex spices typical of Indian curries. Different regions across the country have their own unique ways of celebrating these vegetables, transforming them into comforting meals that are perfect for the cooler months.
Bengal’s Homestyle Kanchkolar Dalna
In West Bengal, the raw banana, or 'kanchkolar', is a household staple. A popular preparation is a light, soupy curry often made with potatoes and flavoured with a simple blend of spices like cumin, turmeric, and ginger. Another beloved version involves making 'koftas' or dumplings from boiled and mashed raw banana. These soft koftas are fried until golden and then simmered in a fragrant gravy made from onions, tomatoes, ginger-garlic paste, and garam masala. This dish is a perfect example of how a humble ingredient can be elevated into a rich and flavourful centrepiece for a meal, best enjoyed with steamed rice.
South Indian Sweet Potato & Coconut Curry
Down south, sweet potatoes are often paired with the creamy richness of coconut milk. A typical South Indian sweet potato curry is a harmonious blend of sweet, spicy, and tangy flavours. The preparation often starts with a tempering of mustard seeds, curry leaves, and dried red chillies in coconut oil, which creates a fragrant base. The cubed sweet potatoes are then simmered with spices like turmeric, coriander, and chili powder. Full-fat coconut milk is often added towards the end, lending the curry a luscious, creamy texture that beautifully balances the sweetness of the potato and the heat of the spices. This curry is both comforting and packed with flavour.
Kerala’s Yogurt-Based Kurukku Kaalan
From Kerala comes Kurukku Kaalan, a thick, yogurt-based curry that is a cornerstone of the traditional 'Sadya' feast. While it can also be made with yam, raw banana is a popular choice for this dish. The banana is cooked until tender and then simmered in a rich sauce made from ground coconut and sour yogurt. The name 'kurukku' refers to the dish's thickened consistency. Spiced with black pepper, turmeric, and fenugreek powder, Kaalan has a unique tangy and savoury flavour profile that sets it apart. It’s a celebratory dish that showcases the distinctive culinary traditions of the region.
North Indian Shakarkandi ki Sabzi
In North India, particularly in states like Uttar Pradesh, sweet potato is often prepared as a 'sabzi' or dry curry. This dish can be made in several ways, some simple and others more elaborate. A common homestyle version involves boiling and cubing the sweet potatoes, then sautéing them with classic Indian spices like cumin seeds, turmeric, and coriander powder. Some variations are made especially for fasting periods, using rock salt and minimal spices. Another preparation involves creating a sweet, spicy, and tangy masala with tomatoes, ginger, and amchur (dry mango powder) to coat the tender sweet potato chunks, making it a perfect accompaniment to hot pooris or rotis.
