Mochar Ghonto (Banana Blossom Curry - Bengali Style)

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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cookingwithcoconut - Here is my version of Mochar Ghonto where the banana blossom/flower is cooked in a delicious curry. Traditionally in a Bengali cuisine, the vegetarian version is cooked without onion or garlic. But I prefer adding both for some added flavour.

A lot of time goes into preparing it but it is worth every effort when you relish this exotic delicacy either with rice or chapati. For the non-veg. version it is cooked with prawns or shrimps.

Bethica Das @kitchen_flavours

Sharjah (UAE)

A lot of time goes into preparing it but it is worth every effort when you relish this exotic delicacy either with rice or chapati. For the non-veg. version it is cooked with prawns or shrimps.

Saved

Ingredients

2banana blossom, cleaned and chopped finely
1potato cubed
1/2 cupblack chana (chickpeas), boiled
1/2 cupgrated fresh coconut
3 tbsp.mustard oil
2bay leaves
2dry red chilies
1/2 tsp.cumin seeds
1" cinnamon
2green cardamoms
4cloves
1onion chopped
1 tsp.ginger-garlic paste
1/2 tsp.turmeric powder
1/2 tsp.red chilli powder
1 tsp.roasted coriander-cumin powder
1/2 tsp.garam masala powder
to tastesalt
2green chilies slit
1 tsp.atta (whole wheat flour) mixed with 1/4 cup water
1 tsp.ghee (clarified butter)
1 tsp.fresh grated coconut and green chilies to garnish (opt)

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Steps

1

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.
2

Heat 1 tsp. oil in non-stick pan and fry the coconut till golden in colour. Keep aside. Heat 1 tbsp. oil and fry the potatoes till light brown. keep aside.
3

Heat remaining oil and temper with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds till the spluttering stops.
4

Add the onion and fry till light brown. Now add the ginger-garlic paste and all the dry spices (except salt and garam masala powder) mixed with little water to form a paste.
5

Saute on a low flame till oil separates. Add the boiled banana blossom, green chilies, fried potatoes and boiled black chickpeas. Saute till the moisture dries up. Sprinkle some water and continue to cook for another 5-7 minutes.
6

Now add the flour paste and combine well. Cook for a further 1-2 minutes. When done, add the ghee, fried coconut and the garam masala.
7

Give it a mix and garnish with green chilies and coriander leaves. Serve either with plain steamed rice or any Indian bread.