Recipe: Tasty Banana Flower Dry Curry or Mocha Ghonto

Recipe: Tasty Banana Flower Dry Curry or Mocha Ghonto Delicious, fresh and tasty.

Banana Flower Dry Curry or Mocha Ghonto. 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.

It is because of cutting & processing those flowers from that blossom (mocha).

You have to pick each flower one by one and remove the tallest string with a round head from it.

Mochar ghonto or the dry banana flower curry is best served with phulkas as we like it; but can pair well with rice too.

You can have Banana Flower Dry Curry or Mocha Ghonto using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients of Banana Flower Dry Curry or Mocha Ghonto

1. You need of mocha or banana flower.

2. You need of potatoes cut into cubed.

3. You need of ginger paste.

4. You need of cumin powder.

5. Prepare of garam masala.

6. It’s of bay leaves.

7. Prepare of turmeric powder.

8. Prepare of red chilli powder.

9. Prepare of green and red chillies.

10. Prepare of dry red chilli.

11. Prepare of salt and sugar.

12. You need of mustard oil.

13. Prepare of ghee.

14. You need of coconut grated.

15. It’s of raisins.

ABOUT Mochar Ghonto (Bengali-style Banana Flower Curry) RECIPE.

Mochar Ghonto is a dry veg dish made with the Banana blossom/flower, and is popularly served as part of festive cuisine, on special occasions, weddings, etc.

This version is free of onion and garlic, and is great for satvik cooking.

Great recipe for Mochar Ghonto (Banana Blossom Curry - Bengali Style). #cookingwithcoconut - Here is my version of Mochar Ghonto where the banana blossom/flower is cooked in a delicious curry.

Banana Flower Dry Curry or Mocha Ghonto step by step

1. To begin making this dish,first discard the purple petals.Take out the flowers from each layer.Remove a thin hard hair like thread with a round head called stigma and a transparent petal and chop them finely.Immerse in turmeric water for half hour or if possible overnight refrigerated.Pressure cook 3-4 whistles and drain water..

2. Grate coconut and set aside.Cut potatoes into cubes.Heat mustard oil and sprinkle dry red chilli, cumin seeds and bay leaves.Smear little salt in cubed potatoes and fry in low flame till nearly done.Add ginger paste and grated coconut and fry…

3. Now add the boiled banana flower,turmeric,red chilli powder and cumin powder.Also add salt and sugar to taste.Add 1/2 cup water and cook covered till done.Add grated coconut,raisins and ghee and toss.Garnish with green and red chillies.Boiled black chickpeas or lentil dumplings may be added to make it all the more flavourful.Serve hot in lunch with steamed rice..

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

It is an age-old traditional Indian recipe.

The word "Mocha" does not relate to coffee in Bengali.

Rather, it is the blossom of banana, which grows in plenty all over West Bengal.

The best-tasting banana flowers are from those […] Mocha is an integral part of traditional Bengali cuisine and Mochar Ghonto is the quintessential representative of Bengali vegetarian dishes.