Mochar Ghonto
A classic Bengali delicacy made from banana blossoms, potatoes, and coconut. This semi-dry curry has a unique texture and a delightful balance of sweet and savory flavors, making it a perfect side dish for rice.
For 4 servings
Prepare and Cook the Banana Blossom
- Grease your hands and knife with oil to prevent staining. Remove the tough, outer purple layers of the banana blossom until you reach the pale, tender core.
- Separate the individual florets. For each floret, remove the tough, translucent outer petal (calyx) and the hard central stalk (pistil).
- Finely chop the cleaned florets and the tender core. Immediately place them in a bowl of water with 1/2 tsp of the turmeric powder to prevent browning.
- In a pressure cooker, combine the chopped banana blossom, soaked and drained chana dal, 1 cup of water, the remaining 1/2 tsp turmeric powder, and 1/2 tsp salt.
- Pressure cook for 2-3 whistles, or about 10-12 minutes, until soft. Let the pressure release naturally. Drain any excess water and lightly mash the mixture with the back of a spoon. Set aside.
Fry the Potatoes
- Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is slightly smoking.
- Carefully add the cubed potatoes and fry, stirring occasionally, until they are golden brown and cooked through. This should take about 8-10 minutes.
- Remove the fried potatoes with a slotted spoon and set them aside.
Temper and Sauté the Masala
- In the same oil over medium heat, add the bay leaves, dry red chillies, and cumin seeds. Let them splutter for about 30 seconds until fragrant.
- Add the ginger paste and slit green chillies. Sauté for 1 minute until the raw aroma of the ginger disappears.
- In a small bowl, mix the cumin powder and coriander powder with 2-3 tbsp of water to form a smooth paste. Add this paste to the pan.
- Sauté the masala for 3-4 minutes, stirring continuously, until the oil begins to separate from the spices.
Combine and Finish the Ghonto
- Add the boiled banana blossom-dal mixture and the fried potatoes to the pan.
- Stir in the remaining salt and the sugar. Mix everything together thoroughly to coat with the masala.
- Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld. Stir once or twice to prevent sticking.
- Uncover, then add the grated coconut, garam masala powder, and ghee.
- Mix well and cook for another 2 minutes until everything is well combined and fragrant.
- Turn off the heat and let the dish rest for 5 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Greasing your hands and knife with mustard oil before handling the banana blossom is crucial to prevent staining.
- 2The pinch of sugar is a hallmark of Bengali cuisine that balances the savory and spicy flavors; do not skip it.
- 3For the most authentic flavor, use mustard oil and heat it until it's slightly smoking to mellow its pungency.
- 4Don't over-mash the boiled mocha (banana blossom); a slightly coarse texture is desirable in the final dish.
- 5To save time, you can often find pre-cleaned and chopped banana blossoms in the frozen section of Indian grocery stores.
- 6This dish tastes even better the next day as the flavors have more time to deepen.
Adapt it for your goals.
Non-Vegetarian
For an 'Amish' (non-vegetarian) version, add 100g of small shrimp (chingri). Sauté the shrimp after frying the potatoes, remove them, and add them back into the dish along with the banana blossom mixture.
VeganVegan
To make this recipe fully vegan, simply replace the 1 tablespoon of ghee with an equal amount of mustard oil or any neutral vegetable oil.
TextureTexture
For a crunchy texture, use thinly sliced coconut instead of grated. Fry 1/4 cup of coconut slices in the oil until golden brown, remove, and use as a garnish at the end.
Why this is on our healthy list.
Rich in Dietary Fiber
Banana blossoms are an excellent source of both soluble and insoluble fiber, which aids digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
Boosts Iron Levels
This dish helps combat anemia as banana blossoms are a good plant-based source of iron, which is essential for hemoglobin production and preventing fatigue.
Packed with Antioxidants
Banana blossoms contain antioxidants like flavonoids and polyphenols, which help fight free radicals in the body, reducing oxidative stress and lowering the risk of chronic diseases.
Frequently asked questions
Grease your hands and knife with oil. Peel off the outer dark purple bracts and collect the florets underneath. For each floret, remove the hard, matchstick-like pistil and the small, translucent calyx. Chop the cleaned florets and the tender inner core, then immediately soak them in turmeric water to prevent browning.