Method:

• In order to prepare this veg bengali recipe, we will first clean the banana blossom

• Peel the purple layers and remove the florets. From each floret remove the round head as well as the translucent thin cover

• Chop the florets into fine pieces and soak them in diluted buttermilk or plain water

• Add turmeric and salt to the buttermilk and allow it to soak overnight. If not for at least 30 minutes

• Drain the water from the florets

• Pressure them in a cooker with ½ cup water and wait up to 2 whistles. Once cool, gently mash it

• Start preparing the curry as you heat a pan with Doctor’s Choice Kachi Ghani Mustard Oil on a low flame

• Once the oil starts to smoke, add the bay leaves and cumin seeds

• Add the grated garlic and ginger and saute for 30 seconds

• Stir in the cubed potatoes, chilli powder, salt and ¼ cup water. Let the potatoes cook for 5-7 minutes

• Once the potatoes are cooked and dried, prepare this mochar ghonto recipe as you add the cooked banana blossom and sugar. Mix them well. Cover and cook them for over 2 minutes

• Adjust the salt content and add the coconut-chilli mixture

• Add the garam masala powder, stir well over a medium flame and later switch the flame off.

• Garnish the dish with a teaspoon of ghee

Enjoy this veg bengali recipe with hot rice and ghee.