Easiest Way to Blends Delicious Mochar Ghonto (Banana Blossom Curry)

Easiest Way to Blends Delicious Mochar Ghonto (Banana Blossom Curry) Delicious, fresh and tasty.

Mochar Ghonto (Banana Blossom Curry). The magnesium in the banana blossom makes it a 'happy' flower as it is believed to reduce anxiety and alleviate your mood. The 'Mochar Ghonto' is a traditional Bengali preparation, where the banana flowers are cooked along with potato and aromatic spices. Mochar Ghonto is a dry curry recipe and is often served along with steaming hot rice and ghee.

Traditionally in a Bengali cuisine, the vegetarian version is cooked without onion or garlic.

Also make a smooth paste of ginger and green chillies.

Separate the flowers from the outer leaves.

You can have Mochar Ghonto (Banana Blossom Curry) using 21 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Mochar Ghonto (Banana Blossom Curry)

1. It’s of medium size banana blossom, cleaned and chopped finely.

2. It’s of potato, cubed.

3. It’s of boiled white / black chana (chickpeas).

4. You need of grated fresh coconut.

5. Prepare of mustard oil.

6. You need of bay leaves.

7. Prepare of dry red chilies.

8. You need of cumin seeds.

9. You need of " cinnamon.

10. Prepare of green cardamoms.

11. You need of cloves.

12. You need of ginger paste.

13. It’s of turmeric powder.

14. It’s of red chilli powder.

15. You need of roasted cumin powder.

16. Prepare of garam masala powder.

17. Prepare of sugar (opt).

18. Prepare of salt.

19. You need of green chilies, slit.

20. It’s of atta (whole wheat flour) mixed with 1/4 cup water.

21. It’s of ghee.

Mochar Ghonto - Bengali Traditional Recipe/Banana Blossom Curry.

Mochar Ghonto (Banana Blossom Curry) Ask me my favorite veggie preparation , and without batting an eyelid, I'll say " Mochar Ghonto " (Banana Flower/ Banana Blossom curry.

The 'ch' in 'Mocha' is pronounced as 'chair' and not as in 'chorus'), followed very closely by E(n)chor er Dalna.

Bengal's favourite MOCHAR GHONTO, a delicious curry made with banana blossom or flowers, served with some hot rice on the side. 'Niramish Mochar Ghanto' is a famous traditional recipe from Bong kitchen which is a uniquely Bengali preparation from the banana flower, that I have shared in my earlier post.

Mochar Ghonto (Banana Blossom Curry) step by step

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..

This is a non-vegetarian variation of that recipe. 'Chingri Mach dea Mochar Ghonto' (Banana Blossom Curry with Shrimps) is also a delicacy of Bengali cuisine and… Something about banana blossom or Mocha.

Mocha pronounced as Mo Cha, Cha as in Chair in Bengali.

Flowers of banana also known as banana blossom grows at the end of stem holding many bananas.

The male flowers are enclosed in the layers called as bracts which are generally discarded while cooking the mochar Ghonto.

Stir in bengali garam masala, shredded coconut,(reserve some for garnish), tomato paste, peanuts and green chili.