📝 About This Recipe
Mochar Ghonto is a quintessential Bengali delicacy that transforms the humble banana blossom into a sophisticated, dry curry. This heritage dish marries the earthy, slightly bitter notes of the blossom with the sweetness of coconut and the warmth of aromatic spices. It is a labor of love that showcases the incredible depth and plant-based ingenuity of regional Indian vegetarian cooking.
🥗 Ingredients
The Banana Blossom
- 1 large Banana Blossom (Mocha) (cleaned, florets chopped, and stamen/petal removed)
- 1/2 teaspoon Turmeric Powder (for soaking/boiling)
- 1/2 teaspoon Salt (for boiling)
Vegetables and Aromatics
- 1 medium Potato (peeled and cut into small 1/2 inch cubes)
- 1/4 cup Fresh Coconut (thinly sliced or grated)
- 1 tablespoon Ginger Paste (freshly ground)
- 2-3 pieces Green Chilies (slit lengthwise)
Spices and Tempering
- 3 tablespoons Mustard Oil (for authentic pungent flavor)
- 1 piece Bay Leaf
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Coriander Powder
- 1/2 teaspoon Red Chili Powder (adjust to heat preference)
- 1/2 teaspoon Bengali Garam Masala (ground cardamom, cinnamon, and cloves)
- 1 tablespoon Ghee (for the final aromatic finish)
- 1 teaspoon Sugar (essential for balancing the bitterness)
👨🍳 Instructions
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1
Begin by cleaning the banana blossom: remove the purple bracts to reveal the florets. From each floret, discard the hard, matchstick-like stamen and the translucent thin scale at the base.
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2
Finely chop the cleaned florets and immediately soak them in a bowl of water mixed with a pinch of turmeric to prevent oxidation and browning.
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3
Pressure cook the chopped florets with 1 cup of water, 1/2 tsp turmeric, and salt for 2 whistles (or boil in a pot for 15-20 minutes) until tender.
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4
Drain the water thoroughly and slightly mash the cooked blossoms with the back of a spoon to create a uniform texture.
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5
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan until it reaches its smoking point, then reduce heat.
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6
Fry the potato cubes with a pinch of salt and turmeric until golden brown and cooked through. Remove and set aside.
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7
In the same oil, fry the coconut slices until they turn golden and aromatic. Remove and set aside.
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8
Add the remaining 1 tablespoon of oil if needed. Temper with cumin seeds, bay leaf, and whole dried red chilies (if using) until they sizzle.
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9
Add the ginger paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
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10
Create a slurry with cumin powder, coriander powder, red chili powder, and 2 tablespoons of water. Pour this into the pan and cook until oil separates.
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11
Add the mashed banana blossoms and fried potatoes. Mix thoroughly to coat the vegetables in the spice base.
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12
Cover and cook on low heat for 10 minutes, stirring occasionally to prevent sticking. The mixture should become dry and cohesive.
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13
Stir in the sugar, fried coconut, and salt to taste. Cook for another 2-3 minutes.
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14
Finish the dish by drizzling the ghee and sprinkling the Bengali garam masala. Give it a final stir and turn off the heat.
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15
Cover the pan and let it rest for 5 minutes before serving to allow the flavors to meld perfectly.
💡 Chef's Tips
Rub your hands with a little oil before cleaning the banana blossom to prevent the sticky sap from staining your skin. Always soak the chopped blossoms in turmeric water; this removes the excess iron-rich sap and bitterness. Don't skip the sugar; Bengali cuisine relies on a hint of sweetness to balance the earthy spices of the 'Mocha'. If you want extra texture, you can add a handful of soaked and boiled black chickpeas (kala chana) along with the potatoes. Ensure the dish is fairly dry (ghonto style) rather than gravy-based for the most authentic experience.
🍽️ Serving Suggestions
Serve hot with steamed Basmati or Gobindobhog rice. Pair with a side of 'Bhaja' (fritters) like Beguni (eggplant) or Alloo Bhaja (crispy potatoes). It goes wonderfully with a thick yellow Moong Dal with a squeeze of lime. For a complete Bengali meal, serve it as the second course after the bitter 'Shukto'. A refreshing glass of sweet lassi or 'Ghol' complements the spices beautifully.