Introduction
Experience the unique flavors of Bengal with our classic Mochar Ghonto Recipe (banana blossom) with this delightful banana blossom curry recipe. Bursting with aromatic spices and fresh ingredients, it’s a wholesome dish that’s both nutritious and delicious.
Ingredients
- Banana flower (Mocha) – 1
- Potato – 1/2 (cubed)
- Onion, finely chopped – 2 (Medium)
- Mustard oil – 3 tablespoons
- Ghee – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1/2 teaspoon
- Black pepper – 1/2 teaspoon
- Kashmiri red chili powder – 1/2 teaspoon
- Sugar – 1/2 teaspoon
- Salt to taste
For Boiling Mocha
- Water – 2 cups
- Salt – 1/2 tablespoon
- Turmeric powder – 1 teaspoon
Onion Paste
- Onion – 1 (Small)
- Green chilies – 3
- Ginger – 1/2 inch
- Garlic cloves – 7
For tempering
- Cumin Seeds – 1/2 teaspoon
- Bay leaf – 1
- Cinnamon Stick – 1/2 inch
- Black cardamom – 1
- Green Cardamom – 2
- Cloves – 3
- Dry Red Chili – 2
Method
Preparations
- Before you begin working with the mocha (banana blossom), rub some mustard oil on your palms to prevent the sticky sap from sticking to your hands.
- Then, peel off the thick dark maroon outer petals of the banana blossom. Inside, you’ll find small banana blossoms hiding. Each blossom has a small stick-like part in the middle. Pinch it out and throw it away.
- Remove the white, scaly parts around the stick as well. Keep peeling and removing the stick and white parts from each layer until you’ve gone through all the petals. Now, your banana blossoms are ready to use in your recipe.
- Now finely chop the florets and transfer the finely chopped florets and inner core to a pressure cooker. Add salt, turmeric, and water. Pressure cook on medium heat for one whistle. Allow the pressure to release naturally. Strain the mocha.
Cooking Process:
- Heat oil in a kadai over medium heat. Add cumin seeds, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves and dry red chili. Let them splutter. Now, add onions and potatoes to the pan and sauté until they turn golden brown.
- Next, add ginger-garlic paste along with turmeric powder, coriander powder, cumin powder, black pepper, salt, sugar and red chili powder. Mix everything well and cook for 2-3 minutes, allowing the spices to blend and release their flavors.
- Add the boiled and strained mocha. Mix well. Cover and cook on low heat until the banana blossom and potatoes are tender, stirring occasionally. This may take around 15 minutes.
Finish:
- Once cooked, pour ghee on top and mix well. Turn off the flame.
Serve:
- Serve hot with white rice.