Name: Mochar Ghonto (Bengali-style Banana Flower Curry) recipe by Trisha Rudra at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: 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

ABOUT Mochar Ghonto (Bengali-style Banana Flower Curry) RECIPE

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.

Ingredients Serving: 6

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

Instructions

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.

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