Koldil Torkari
A classic Bengali delicacy made from banana blossoms and potatoes, simmered in a fragrant blend of spices. This unique vegetarian dish, also known as 'Mochar Ghonto', has a meaty texture and pairs wonderfully with steamed rice.
For 4 servings
Prepare the Banana Blossom (15-20 minutes)
- Grease your hands and knife with oil to prevent staining. Remove the outer purple layers (bracts) one by one.
- Under each bract, you will find a bunch of florets. For each floret, remove the hard, matchstick-like central pistil and the small, transparent calyx, as they are bitter.
- Finely chop the cleaned florets and the tender inner core of the blossom.
- Immediately place the chopped blossom in a bowl of water with 1/2 tsp of the turmeric powder to prevent it from turning black.
- Pressure cook the chopped blossom with 2 cups of water and 1/2 tsp salt for 2-3 whistles. Alternatively, boil in an open pot for 15-20 minutes until tender.
- Drain the water completely and lightly mash the cooked blossom with a spoon. Set aside.
Sauté the Potatoes (6-8 minutes)
- Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoking.
- Carefully add the cubed potatoes and fry, stirring occasionally, until they are golden brown and about 80% cooked through.
- Remove the potatoes with a slotted spoon and set them aside.
Temper and Cook the Masala (3-4 minutes)
- In the same pan, add the remaining 1 tbsp of mustard oil. Once hot, add the bay leaves, dried red chilies, and cumin seeds. Let them splutter for about 30 seconds until aromatic.
- Add the ginger paste and slit green chilies. Sauté for a minute until the raw smell disappears.
- Lower the heat and add the remaining 1/2 tsp turmeric powder, cumin powder, coriander powder, and Kashmiri red chili powder. Add a splash of water to prevent burning and cook for 2-3 minutes until the oil starts to separate from the masala.
Combine and Simmer (10-12 minutes)
- Add the mashed banana blossom and the fried potatoes to the pan. Mix everything well to coat with the masala.
- Stir in the grated coconut, sugar, and the remaining salt. Sauté for 2 minutes.
- Pour in 1/2 cup of water, bring to a simmer, then cover the pan and cook on low heat for 8-10 minutes, or until the potatoes are completely tender and the flavors have melded.
Finish and Serve (2 minutes)
- Uncover the pan, sprinkle the garam masala powder and drizzle the ghee over the top.
- Stir gently to combine and cook for another minute.
- Turn off the heat and let the dish rest for 5 minutes to allow the flavors to settle.
- Serve hot with steamed rice or luchi (Bengali puffed bread).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Greasing your hands and knife with oil before handling the banana blossom is crucial to prevent staining and stickiness.
- 2Don't skip soaking the chopped blossom in turmeric water; it's the best way to prevent it from oxidizing and turning black.
- 3The small amount of sugar is a hallmark of Bengali cooking, used to balance the savory and spicy flavors. Do not omit it for an authentic taste.
- 4For a richer flavor, you can add a handful of boiled black chickpeas (kala chana) along with the potatoes.
- 5Mustard oil provides the authentic Bengali flavor. Heat it until it's lightly smoking to mellow its pungent taste before adding other ingredients.
Adapt it for your goals.
Non-Vegetarian
For a classic Bengali non-vegetarian version called 'Mocha Chingri', add 150g of small prawns (chingri). Sauté the prawns after frying the potatoes, set them aside, and add them back to the curry along with the banana blossom.
With LegumesWith Legumes
Add 1/2 cup of boiled black chickpeas (kala chana) or sprouted moong beans along with the potatoes for extra protein, texture, and nutritional value.
Different TemperingDifferent Tempering
Use 1 tsp of Bengali 'Panch Phoron' (a five-spice blend of cumin, fennel, fenugreek, nigella, and mustard seeds) instead of just cumin seeds for a more complex and authentic aroma.
Why this is on our healthy list.
Rich in Dietary Fiber
Banana blossom is an excellent source of both soluble and insoluble fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Packed with Nutrients
This dish provides essential minerals like potassium, iron, and magnesium from the banana blossom, contributing to better heart health, improved hemoglobin levels, and reduced anxiety.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin) and ginger gives the dish natural anti-inflammatory and antioxidant benefits, which can help combat cellular damage.
Frequently asked questions
Yes, it's quite healthy. Banana blossom is rich in fiber, vitamins, and minerals. The dish is plant-based and uses traditional spices like turmeric and ginger, which have anti-inflammatory properties. Using mustard oil in moderation also provides healthy fats.