Banana flower ghanto (mocha ghanto)(pure veg)

Name: Banana flower ghanto (mocha ghanto)(pure veg)
Total time: 3600 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 banana flower (mocha); 2 potatoes; 1/2 coconut; 8 chilli paste; 4 slitted green chillies; 2 tsp ginger paste; As per taste salt; 1&1/2 tsp turmeric; 2 tsp kashmiri red chilli powder; 1/3 tsp garam masala powder; 2 dry red chillies; 4 bay leaves; 2 cardamom; 1 tsp Cumin seeds; 1 tbsp cumin powder or paste; 1 cup chickpeas (soaked in water and then boiled adding salt); 1 tsp sugar; 1/2 tbsp ghee; 2/3 cup mustard oil

Sanchita Das @cook_SanchitaDas30

Bhubaneswar

#goldenapron
Date-15/4/19
Language-English

Sanchita Das @cook_SanchitaDas30

Bhubaneswar

#goldenapron
Date-15/4/19
Language-English

Saved

Ingredients

1 hour

8 servings

2banana flower (mocha)
2potatoes
1/2coconut
8chilli paste
4slitted green chillies
2 tsp ginger paste
As per taste salt
1&1/2 tsp turmeric
2 tspkashmiri red chilli powder
1/3 tspgaram masala powder
2dry red chillies
4bay leaves
2cardamom
1 tspCumin seeds
1 tbspcumin powder or paste
1 cupchickpeas (soaked in water and then boiled adding salt)
1 tspsugar
1/2 tbspghee
2/3 cupmustard oil

Saved

Steps

1 hour

1

Chop banana flower. Soak into water overnight. Then boil for 15 minutes and drain water,let it cool and then drain out maximum water smashing by hand. Cut potatoes into small pieces. Add oil in a pan. Fry potatoes adding salt and turneric powder. Keep aside.
2

Add dry red chillies, bay leaves, cumin seeds and cardamom into oil. Saute for 30 seconds. Add ginger, chilli paste. Saute for 1. Grate coconut. Add chickpeas and after 1 minute add coconut Into oil.
3

Cook well. Add potatoes and banana flower. Add salt, turneric,red chilli powder. Cook well in low flame using lid and stirring in between. Add sugar and cumin powder, slitted green chillies. Cook well. Small some potato pieces.
4

Add 1/2 glass of water. Cook in medium and low flame using lid and stirring in between till water will evaporate. Add garam masala powder and ghee. Serve with hot rice or roti.