Mochar Ghonto (Banana Flower Curry)

Ingredients

  • 550 gm whole banana flower
  • 100 gm potato
  • 2 tbsp mustard oil
  • 2 dry red chillies
  • 2 bay leaves
  • 2 pieces clove
  • 1 piece cardamom
  • 1 piece cinnamon
  • 1/4 tsp cumin seeds
  • 20 gm grated fresh coconut
  • 4 green chillies
  • 20 gm ginger paste
  • 1/2 tsp cumin powder
  • 1/4 tsp red chilli powder
  • 1 tsp turmeric powder
  • 18 gm sugar
  • 20 gm salt
  • 1/4 tsp garam masala
  • 2 tsp ghee
  • 25 gm soaked desi chana
  • 30 gm bori
  • Salt to taste

Method –

  1. Take out the outer layers of the banana flower and finely chop the inner portion.
  2. Collect all the flowers in a bowl
  3. Remove the translucent cover and the stigma. Chop the balance flowers and keep it with the inner portion
  4. Boil the chopped vegetable with 2 tsp salt, 1/2 tsp salt and 650 ml water in a pressure cooker till 1 whistle
  5. After it cools down, remove it into a colander, and let the water drain out completely
  6. Lightly mash the banana flower and set aside
  7. Cut potatoes into 2 cm cubes
  8. Heat 2 tbsp mustard oil in a wok
  9. Fry the boris and set aside
  10. Temper the oil with dry red chillies, bay leaves, cumin seeds, cardamom, cinnamon, clove
  11. Add the potatoes and fry for about 4 minutes till golden
  12. Add the grated coconut and sauté taking care so that it doesn’t burn
  13. Make a paste of ginger, cumin powder, red chilli powder, balance turmeric powder and 50 ml water in a bowl
  14. Pour this mixture into the pan
  15. Add the remaining salt and sugar and mix well
  16. Add 2 slit green chillies
  17. Add a splash of water if it becomes dry
  18. Sauté for about 5 minutes
  19. Add the soaked chana and mix well
  20. Cook for about 3 minutes
  21. Add the banana flower
  22. Cover and cook on low heat for 6 minutes
  23. Add 2 more slit green chillies
  24. Add the boris. Cook for 3-4 minutes
  25. If it is too dry, add 2 tbsp milk
  26. Add ghee and garam masala
  27. Serve with rice and dal

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