Mochar Ghonto/ Banana Blossom Dry Curry

For many of us, the perception of Indian cuisine is limited to Butter Chicken and Naan bread. But it is much more than that. India has got 22 official languages, 720 local dialects, written in 13 scripts. The local cuisines of India are as diverse as its’s collection of languages. Bengali cuisine is one of the well-known ones. And this dish, in my opinion, is one of best examples of what Bengali cuisine represents. Exotic ingredients, balanced spices levels and atypical tastes & flavors which can get you hooked immediately.

Mochar Ghonto is a dry lightly fried feebly moist dish made from Banana Blossom. Rich in flavors and texture, it involves significant work upfront (Peeling the usable parts of the Banana Blossom), but the outcome is worth every bit of the effort. Banana blossom is highly nutritious and Bengalis have embraced it as a part of their festive/traditional food.

This is my mom’s version of the recipe.

Ingredients:

• Banana Blossom/ Mocha -1 (peeled and chopped)
• Potatoes- 2 cubed -1 cup
• Cumin-1/2 teaspoon
• Bay leaves-2
• Whole Dry Red chilli-2
• Ginger paste-2 teaspoon
• Cumin powder-1 teaspoon
• Turmeric powder-1/2 teaspoon
• Red chilli powder-1/2 teaspoon
• Freshly Grated Coconut- 4 tablespoon
• Garam Masala (mixed powder of Cloves+Cardamom+Cinnamon)-1 teaspoon
• Ghee- 1 tablespoon
• Salt
• Sugar
• Mustard oil-4 tablespoon
• Water

Cooking Instructions:

1. Boil the peeled and chopped Banana Blossoms (Mocha) with 1/2 teaspoon of salt and turmeric in a pressure cooker to 4-5 whistles. After 10 minutes, when the pressure releases, open the cooker and strain the water. Keep the Mocha aside.
2. In a separate small bowl add ginger paste, turmeric powder, cumin powder, and red chilli powder and mix it with 2 tablespoon of water.
3. In a deep frying pan/ kadai, heat the mustard oil, temper it with cumin, dry red chilies and bay leaves, after few seconds add the cubed potatoes and fry them lightly.
4. From the small bowl add the paste to the potatoes and fry well (5-7 minutes) till it release oil.
5. Add Salt and Sugar (as per taste) I prefer it on the sweeter side.
6. Mix in the boiled Banana Blossom/ Mocha and fry for 5-7 minutes. Add 1/2 cup water and cook it till the potatoes are well done and the moisture is completely gone, making it look dry.
7. Add freshly grated coconut, ghee and bengali garam masala. Mix well and remove from heat. Cover it for 5 minutes. If you like you can garnish the Mochar Ghonto with slit green chillies.