Mochar Ghonto: Banana Flower/Blossom Dry Curry

In my last post I was all about fishy stories of the Bengalis. And actually few of my friends dint like it at all. They convinced me, our pantry is full of veggies too. It really made me think twice and I came up with the idea of bringing out few of our traditional veggie items on which we think we have the copyright (though it’s not true :P). While thinking of our traditional preparations, I stumbled upon Mocha, one of the most unforgettable vegetables. Due to the pressure of our today’s fast-food driven life these veggies and their authentic preparations are disappearing from our pantry. So here is my shot on the name of our ancestor: Mochar Ghonto (Banana Flower Veggie).

Mocha:  1 (medium)

Coconut (chopped): ½ cup

Peanut: ¼ cup

Bay leaves: 2-3

Dry red chillies: 6-8

Cumin seeds: 1 tsp

Clove: 4-5

Cinnamon: 1” stick

Turmeric powder: 1 tsp

Red chilli powder: 2 tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Oil

Ghee: 1 tbsp

Salt

Sugar

Clean and chop the mocha. Be careful while you are cleaning. Remove the leaves and a tiny black stick inside of the flowers. Personally I don’t prefer so much chopping. I directly cook the flowers.

Cook the flowers in a pressure cooker for 4-5 whistles with pinch of  turmeric powder, salt, 2-3 cloves and ½ of the cinnamon stick.

Once flowers become tender drain the water and keep the flowers aside. If you have not chopped the flowers like me, smash them at this stage. Tamper the hot oil with dry red chillies, bay leaves and cumin seeds. Don’t forget to add little sugar in smoking hot oil. It will give the dish a nice caramelized color.

When they start to crackle add pre-cooked banana flowers and mix well.

Sprinkle turmeric powder, red chilli powder, cumin powder and give it a good stir.

After 2-2½ mins add peanuts and coconuts and continue mixing.

Now add some garam masala powder and ghee and lightly mix with it.

Mochar Ghonto is ready to be served with steaming-hot plain white rice.