Mochar Ghonto – Traditional Bengali Recipe

Mocha is a popular Bengali term for Plantain Flowers or Banana Blossoms. This delicious yet unique ingredient does have a number of health benefits to offer. This classic recipe is a delight to every Bengali household. This mochar ghonto recipe being free of onion and garlic is ideal for any vegetarian day.

Since this term resonates with coffee in English, in Bengali this term is far from near being relative to coffee or any desert. This relates to being an exceptional vegetable which is used to prepare the best of curries, stir fry, snacks etc. While this dish is more on the traditional side, generally mustard oil for cooking helps to add the right finishing touch to it.

Ingredients:

• 1 Banana Flower ( cleaned and chopped)
• 1 Potato cut into cubes
• ¼ teaspoon Turmeric Powder
• ½ teaspoon Red Chilli Powder
• ¼ teaspoon Garam Masala Powder
• ½ teaspoon Sugar
• Salt to taste

The following need to be ground without water

• ¼ cup Fresh Coconut, finely chopped
• 2 Green Chillies, finely chopped

For Tempering

• 2 teaspoons Doctor’s Choice Kachi Ghani Mustard Oil 
• 2 Bay Leafs (Tej Patta)
• ½ teaspoon Cumin Seeds (Jeera)
• ½ inch Grated Ginger
• 4 Grated Garlic

For Garnishing

• 1 teaspoon Ghee

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.