Mochar Ghonto (Banana Blossom Curry)

Name: Mochar Ghonto (Banana Blossom Curry)
Cuisine: Indian
Ingredients: 1 medium size banana blossom, cleaned and chopped finely; 1 potato, cubed; 1/2 cup boiled white / black chana (chickpeas); 2-3 tbsp grated fresh coconut; 2-3 tbsp mustard oil; 2 bay leaves; 2 dry red chilies; 1 tsp cumin seeds; 1 " cinnamon; 2-3 green cardamoms; 4-5 cloves; 1 tsp ginger paste; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp roasted cumin powder; 1/2 tsp garam masala powder; 1 tsp sugar (opt); to taste salt; 2 green chilies, slit; 1 tsp atta (whole wheat flour) mixed with 1/4 cup water; 1 tsp ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

Banana Blossom / Flower has a lot of health benefits as it contains vitamins and minerals. So let me share a traditional and an authentic Bengali recipe called 'Mochar Ghonto', where the banana blossom/flower is cooked with potato, boiled chickpeas and coconut into a delicious curry. Please note this recipe is pure vegetarian and there is no use of any onion or garlic.

A lot of time goes into cleaning the blossom, but it definitely is worth every effort when you relish this exotic delicacy either with rice or chapati. Earlier it was a simple homemade curry, but in recent times it made it's way into many Bengali restaurants, especially outside West Bengal. For the non-veg. version it is cooked with prawns / shrimps or fish head. #goldenapron

Bethica Das @kitchen_flavours

Saved

Ingredients

1medium size banana blossom, cleaned and chopped finely
1potato, cubed
1/2 cupboiled white / black chana (chickpeas)
2-3 tbspgrated fresh coconut
2-3 tbspmustard oil
2bay leaves
2dry red chilies
1 tspcumin seeds
1" cinnamon
2-3green cardamoms
4-5cloves
1 tspginger paste
1/2 tspturmeric powder
1 tspred chilli powder
1 tsproasted cumin powder
1/2 tspgaram masala powder
1 tspsugar (opt)
to tastesalt
2green chilies, slit
1 tspatta (whole wheat flour) mixed with 1/4 cup water
1 tspghee

Saved

Steps

1

First I recommend you to put on disposable gloves as the iron content in these flowers will discolour your nails & fingers. Then peel the layers of the banana blossom & remove the florets. Then from each floret discard a thick stamen from the centre & the outer cover. This is pretty time consuming so just be patient as the end result is really yummy.
2

Soak the chopped banana blossom in tamarind water for an hour. Drain and pressure cook in required quantity of water, salt and pinch of turmeric powder for 4-5 whistles. Drain the water, rinse and mash well. Keep aside.
3

Dry roast the coconut till golden in colour. Keep aside.
4

Heat oil in a pan & temper with cumin seeds, bay leaves, whole dry red chilies, cinnamon, cardamoms and cloves.
5

Add the potatoes and stir fry till light brown.
6

Add the ginger paste and all the dry spices (except garam masala powder) mixed with some water. Saute till the oil separates.
7

Add the boiled banana blossom and green chilies. Saute for 2- minutes. Sprinkle some water and cook, covered on a low flame.
8

When almost done, add the boiled chickpeas, sauteed coconut and flour paste. Mix everything well and cook for a further 2 minutes.
9

When done, add garam masala powder & ghee. Give it a stir and switch the flame.
10

Serve with hot steamed rice or chapatis.