Mochar Ghonto is a delicacy in traditional Bengali Cuisine. This signature dish is delicately spiced, has a subtle sweetness and a hint of coconut that compliments the flavour of the banana flower. It is not everyday kind of dish but made rarely, because the process of peeling and cutting the banana flower is tedious job and time consuming. But the end result is truly satisfactory. This recipe of banana flower is totally vegetarian, but one can add cooked shrimp in it and turn into a non-vegetarian version.
'Mocha' in Bengali is the banana blossom or flower. The banana flower is a large, dark purple-red blossom that grows from the end of a bunch of bananas. The banana flower is used in several Asian and tropical cuisines as a vegetable. 'Ghonto' is dry curry. It is a delicious unique preparation of the banana blossom with scraped coconut and potato.
About nutritional facts banana flower is a good source of iron, copper, potassium and magnesium. It consists of Vitamin C. It is a combination of protein, fat and carbohydrate. It is good for them who are suffering from diabetes and obesity.
Mocha/banana flower florets, chopped : 1 cup
Potato : 1, small, cut into small cubes
Fresh coconut : 1 cup grated
Ginger paste : 1 tbsp
Green chilli : 1 slitted
Turmeric Powder : 2 tsp
Red Chilli powder : 1 tsp
Cumin powder : 1 tsp
Sugar : 1 tsp
Salt to taste
Garam masala Powder : 1 tsp
Ghee : 1 tsp
Oil : 2 tbsp
Lentil Bori: few
Bay leaf: 1 or 2
Dry red chilli: 1 or 2
Cumin seeds: 1 tsp
Boil the finely chopped florets adding 1 tsp of turmeric powder and a pinch of salt till they are cooked. Drain and discard the water. When cool, mash them a bit and keep aside.
In a pan, heat oil, add cubed potatoes and fry them till light golden from all sides.
In the same oil, fry the boris also in the oil till golden brown, remove and keep aside.
In the same oil, add dry red chilli first, then bay leaf and cumin seeds, when seed start to splutter, add slitted green chilli and boiled mocha/banana blossom. Stir fry mocha for sometime. Water will release from it and continue stirring till all water dries up.
Then add turmeric, red chilli and cumin powder and ginger paste.
Mix the spices well in the mocha and continue stirring, add fried potatoes and boris now. Mix and lower the flame and let it cook covered for 4-5 minutes. Stir time to time.
Season with salt, sugar, ghee and garam masala. Mix well and cook for another 2-3 minutes.
Garnish with grated coconut and enjoy with some hot boiled rice.
1. This is the basic recipe but an interesting twist can be done with addition of "daler bora" or lentil fritters.
2. Some uses Chanas in this dish too. Soak them overnight, boil and use it here.
3. When peeling the mocha, apply some mustard oil to the hands to prevent the sticky juices of the mocha from staining the hands.
4. After removing the florets, directly put them in a bowl of water as they are quick to oxidize.
(Last Updated on : 02-09-2015)
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