How To Make Mochar Ghonto (Bengali-style Banana Flower Curry)
Mochar Ghonto is a dry veg dish made with the Banana blossom/flower, and is popularly served as part of festive cuisine, on special occasions, weddings, etc. This version is free of onion and garlic, and is great for satvik cooking.
- Prep Time60mins
- Cook Time30mins
Ingredients to make Mochar Ghonto (Bengali-style Banana Flower Curry)
- Banana flower - 1, peeled and chopped
- Potato - 2 small, cubed
- Cumin Seeds - 1 Tsp
- Bay leaves - 2
- Ginger paste - 1 tbsp
- Turmeric - 1/2 tsp
- Red chili powder - 1/2 tsp
- Cumin powder - 1 tsp
- Coriander powder - 1 and 1/2 tsp
- Garam masala paste - 1 tbsp (mix homemade garam masala powder with a tsp of water)
- Musoor dal er Bori (Lentil dumpling) - 10 to 12 fried
- Oil - 1 tbsp for cooking
- Ghee - 1 tsp for garnish
- Grated coconut - 1/2 cup plus a bit for garnishing
- Salt - to taste
- Sugar - 1/2 a tsp
Steps to make Mochar Ghonto (Bengali-style Banana Flower Curry)
- Clean the banana flower first; peel the outer layers and remove the flowers inside. Discard the inedible parts, and dunk the edible bits into a pot of water.
- Once all of the mocha has been peeled and cleaned, chop them up and boil with salt, in a pressure cooker. Drain and keep aside.
- Heat a pan with oil and fry the bori, until they turn golden..(this will be very quick, they burn easily, so just toss quickly and take off the heat).
- Now, add the cumin. Once they sputter, add the bay leaves and let turn fragrant.
- Add the sugar, and let caramelize. Add the potatoes, and turmeric and fry them well.
- To this, add the ginger paste, and saute until the paste gives off a fragrant aroma.
- Add the boiled mocha, and stir until mixed. Add cumin powder, coriander powder and salt.
- Mix and cover with a lid, allowing potatoes to soften; the mocha will release water as well. After 5 to 6 mins, stir the mixture once and add the fried bori.
- Cover again with a lid and let cook until potatoes have softened and all moisture from the mocha has dried up.
- Finally, add the shredded coconut, ghee and garam masala paste and cook for 2 to 3 mins.
- Serve with a garnish of some crushed bori and some more coconut.
- Enjoy with piping hot 'sada bhaat' or plain rice.