Mochar Ghonto or Banana Blossom curry is a simple dish yet delicious. It is a food item that all the Bengali kids have grown up eating. It comes in all forms, that is it can be made vegetarian or non-vegetarian. Different types of ingredients compile amazingly to create this masterpiece of food.
You can eat it with either steamed rice or jeera rice, all works as a good carrier of flavor for the dish. This traditional curry is usually dry and yummy to eat. Not only these, it also has a number of health benefits.
So let’s see!
Mochar Ghonto Recipe (Veg, Bengali-Style)
- 1 Induction Cooktop
- 1 Kadhai
- 1 Pressure Cooker
- Mocha whole
- Mustard oil
- Potato cubed, quantity as preferred
- 1 Clove
- 2 Dried red chilli
- 1 Cinnamon
- 1 Cardamom
- ¼ tsp Cumin seeds
- 2 Bay leaves
- 3-4 Green chilis
- 2 tbsp Grated coconut
- 1 tsp Turmeric
- ¼ tsp Red chili powder
- 1½ tbsp Ginger paste
- ½ tsp Cumin powder
- Salt to taste
- Sugar to taste
- 1½ tsp Ghee
- ¼ tsp Garam masala
- 20 g whole gram Soaked, optional
Prepare the Mocha (Banana Blossom)
- The first step will be to prepare and chop the Mocha. Make sure to grease your palm with any oil before you start chopping, as the sap of the blossom is sticky.
- Start by removing the outer layers of the blossom and take out the flower clusters. Stop peeling the layers when you see that they are firmer and more intact (the inner core).
- Now from the flower cluster take a single floret and start by removing the translucent calyx and the pistil (the one with the bulbous head).
- After you are done with all, oil your knife and start chopping. Chop into fine pieces and do not forget to reoil your knife.
- Now take the inner core and divide it into halves vertically. Again, chop them finely and evenly.
Cook the Mocha
- Collect them all and transfer them into a pressure cooker.
- Add turmeric, water, and salt and pressure cook it until you hear one whistle. Release the pressure naturally and then strain the mocha.
- Keep it for 20-30 minutes and then mash the mocha. This will create a crunchy and mushy texture and it won’t be soggy.
Fry the potatoes
- Next, chop the potatoes and put mustard oil in the kadhai.
- Let it heat up and then add bay leaves, dried red chilis, cardamon, clove, cumin seeds, and cinnamon.
- To this put in the potatoes and fry them until golden brown.
Add other ingredients
- Add your grated coconut to the already-cooked potatoes and stir the well.
- Keep stirring and then add a paste of cumin powder, turmeric, red chili powder, ginger paste, and water.
- Next, stir them well and put in sugar and salt.
- Add the green chilis and continue mixing everything well.
- Put in some water and then again cook for 3-4 minutes.
- Make sure that there is no raw smell of the spice mix and to this add the soaked chola if you want to.
Add the Mocha
- Now put in the already prepped Mocha, mix well with everything, and cook it for 5-6 minutes until all the elements combine well.
- Don’t make the dish too dry. Keep it for two more minutes and garnish it with ghee and garam masala.
- At any point, if you think the dish is becoming too dry, you can add a splash of water, but not much.
Serve the mouthwatering item to one and all and savor it with steamed rice, dal, and chutney. The combination is absolutely delicious and then be consumed any day. Share it with your loved ones if you love the dish.
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