Hi folks ,I am back with a very traditional recipe from West Bengal.This time it is the Mochar ghonto,or the banana flower preparation.The preparation calls for a little hard work ,as the cleaning of the banana flower takes some time and patience .but the result is rewarding .The banana flower has a good texture which becomes more pronounced with the crunch of the coconut added to it. Moreover the banana flower is an iron rich vegetable with a very high fibre content.
In this blog have not shown the cleaning process of the banana flower.I have used the cleaned cut and then cooked banana flower.
The Ingredients
Cooked banana flower-2 cups
Grated coconut-Half cup
Potatoes-1 large cut in cubes
coriander powder(dhania powder)-2 teaspoon
Cumin powder(jeera powder)-1 teaspoon
Red chilli powder-1 teaspoon
Grated ginger-1 teapoon
Cumin seeds-1 teaspoon
Bay leaves-2
The Bengali Garam Masala Powder-1 teaspoon
Ghee (clarified butter)-1 teaspoon
Dry red chilli -one
green chillies (slit)two
Tumeric powder-1 teaspoon
Sugar-1 taspoon
Salt as per taste
Mustard oil(for best results )-about 1 cup or little less
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| The ingredients |
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| The Ingredients |
Method
1- Add little salt and tumeric to the potatoes and keep ready
2-Shallow fry them till half done
3- take them out of teh oil
4-Add bay leaves ,red chili and cumin in the oil,and wait for the cumin to splutter
5- Now add in the cooked banana flower,salt tumeric ,coriander and cumin powder,and the red chili powder
6-add the coconut and mix well,cook on medium flame for about 10 minutes
7- Add the ginger ,fried potatoes and the green chilies and mix well
8-Spread out the mixture on the pan and fry in medium heat for another 5 minutes
9-Add water till the mixture is half submerged
10-Cover and let it cook for another 10 minutes
11-Open the lid ,if the water has dried up ,fine ,if not ,put on high heat and dry up the water.This preparation is of a semi dry consistency.Check if the potatoes are cooked completely.
12- Add sugar garam masala powder and ghee and cook for another 2 minutes ,before switching off the flame.
13-Ready-serve with hot steamed rice,it goes well even with roti or paratha
Step by step pictorial
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| Add little salt and tumeric to the potatoes and keep ready |
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| Shallow fry them till half done |
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| Take them out of the oil |
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| Add bay leaves ,red chili and cumin in the oil,and wait for the cumin to splutter |
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| Now add in the cooked banana flower,salt tumeric ,coriander and cumin powder,and the red chili powder |
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| add the coconut and mix well,cook on medium flame for about 10 minutes |
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| Add the ginger ,fried potatoes and the green chilies and mix well |
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| Spread out the mixture on the pan and fry in medium heat for another 5 minutes |
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| Add water till the mixture is half submerged |
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| Cover and let it cook for another 10 minutes |
Open the lid ,if the water has dried up ,fine ,if not ,put on high heat and dry up the water.This preparation is of a semi dry consistency.Check if the potatoes are cooked completely.
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| Add sugar garam masala powder and ghee and cook for another 2 minutes ,before switching off the flame. |
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| ready-serve with hot steamed rice |
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