Mochar ghonto
Mochar ghonto, from above
VegWest Bengal

Mochar ghonto

The banana flower takes some cleaning. Then it tastes like it was worth every minute.

60 minTime
5 gProtein each
mildSpice
The whole plant3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
273kcalsame
5 gproteinsame
11 gfibresame
60minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Banana flower1 medium flower, florets cleaned
Potato1 medium, small cubes
Chickpeas, boiled½ cup, boiled
Fresh grated coconut⅓ cup
Ginger4 cm, ground to a paste
Cumin seeds½ tsp
Bay leaf (indian bay leaf)2
Dried red chilli2
Green chilli2, slit
Turmeric (ground turmeric)½ tsp
Cumin powder (ground cumin)1 tsp
Coriander powder (ground coriander)1 tsp
Sugar2 tsp
Mustard oil2 tbsp
Ghee2 tsp
Garam masala½ tsp
Saltto taste

Method

5 steps
  1. 1Oil your hands. From each floret pull out the hard matchstick stamen and the thin clear sheath. Chop fine and drop into water with a little salt and turmeric.
  2. 2Boil the chopped flower with salt and a pinch of turmeric, then drain and squeeze dry.
  3. 3Heat the mustard oil, add bay leaves, cumin seeds and dried chillies, then the potatoes. Fry until lightly golden.
  4. 4Add the ginger paste, turmeric and the powders with a splash of water. Then add the flower, chickpeas, green chillies, sugar and salt. Cover and cook on low, stirring often.
  5. 5Stir in the coconut and cook uncovered until dry. Finish with ghee and garam masala.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Mochar ghonto: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Shorshe ilish35 min
With a main Kosha mangsho120 min
To drink Lebu cha6 min
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