Mochar Ghonto (Banana Blossom Curry) | How to make Mochar Ghonto (Banana Blossom Curry)

By Mitali Banerjee  |  6th May 2016  |  
5.0 from 3 reviews Rate It!
  • Mochar Ghonto (Banana Blossom Curry), How to make Mochar Ghonto (Banana Blossom Curry)
Mochar Ghonto (Banana Blossom Curry)by Mitali Banerjee
  • Prep Time

    45

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

22

3





About Mochar Ghonto (Banana Blossom Curry) Recipe

An authentic Bengali cuisine dish served with steamed rice.

Mochar Ghonto (Banana Blossom Curry)

Ingredients to make Mochar Ghonto (Banana Blossom Curry)

  • banana blossom 1
  • potato 2 medium sized
  • Black chickpeas 25 gms
  • Grated coconut 5 tablespoon
  • turmeric powder 1 teaspoon
  • salt 2 teaspoon
  • ginger 1"
  • Green chilli 4 pieces
  • ghee 2 teaspoon
  • cumin powder 2 teaspoon
  • sugar 1 teaspoon
  • Cooking oil 4 tablespoon
  • bay leaves 2 pieces
  • Whole garam masala- 3 green cardamon, 3 cloves, 1/2" cinnamon
  • jeera 1/2 teaspoon

How to make Mochar Ghonto (Banana Blossom Curry)

  1. Soak the black chickpeas for 8-10 hours. Also make a smooth paste of ginger and green chillies.
  2. Separate the flowers from the outer leaves. Chop them finely, clean the flowers and wash them properly.
  3. Cut the potatoes into small cubes.
  4. Pressure cook the flowers and chickpeas till 3 whistles blow with little turmeric powder and salt. Then drain the water.
  5. Heat oil in a kadai. Add the bay leaves, jeera and the whole garam masalas. Stir it for a second.
  6. Now add the chopped potatoes and fry it in a low flame. Add the ginger and green chilli paste, turmeric powder, salt, sugar and a little water so that the masalas don't burn.
  7. Now add the boiled flowers and chickpeas into the kadai and cook in a low flame till the potatoes are cooked.
  8. Add the grated coconut and ghee. Mix them well and allow to cook for 2 minutes.
  9. Serve hot with steamed rice.

Reviews for Mochar Ghonto (Banana Blossom Curry) (3)

arpita pal2 years ago

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Debjani Sahu Banerjee2 years ago

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Maanika Hoon2 years ago

wow a really authentic and nice dish :D
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