Mochar Ghonto
Finely chopped banana blossoms cooked with coconut and chickpeas.
About this dish
Mochar Ghonto is a classic Bengali vegetarian delicacy made from the 'Mocha' or banana blossom. It is a labor-intensive dish that showcases the Bengali philosophy of zero-waste, utilizing the flower of the banana tree. Typically served during festive lunches, it is prized for its complex texture and the earthy sweetness provided by coconut and black chickpeas.
Ingredients
Primary Prep
- 1 large Banana blossom (Mocha), cleaned and finely chopped
- 1/2 tsp Turmeric powder (for soaking)
- 50g (1/4 cup) Black chickpeas (Kala Chana), soaked overnight
Masala and Aromatics
- 3 tbsp Mustard oil
- 1 large Potato, cut into 1/2 inch cubes
- 1/2 cup Fresh coconut, grated
- 1 tsp Cumin seeds
- 2 Bay leaves
- 1 tbsp Ginger paste
- 1 tsp Cumin powder
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tbsp Ghee
- 1 tsp Bengali Garam Masala (cardamom, cinnamon, clove)
Method
- 1
Cleaning the Mocha
This is the most critical step. Remove the purple bracts and pick the small florets. From each floret, remove the hard translucent scale and the long pistil with a bulbous head. Finely chop the remaining florets and soak them in water mixed with turmeric overnight to remove bitterness.
- 2
Pressure Cooking
Drain the soaked banana blossoms. Pressure cook them with the soaked black chickpeas and a pinch of salt for 2-3 whistles in enough water to cover. Once the pressure releases, drain the water thoroughly and slightly mash the blossoms with a ladle.
- 3
Frying Potatoes
Heat mustard oil in a wok until smoking. Fry the potato cubes with a pinch of salt until they are golden and 80% cooked. Remove and set aside. In the same oil, lightly fry half of the grated coconut until it turns pale gold, then remove.
- 4
The Tempering
Add cumin seeds and bay leaves to the hot oil. Once they splutter and become aromatic, add the ginger paste. Sauté for a minute on medium heat until the raw smell of ginger disappears.
- 5
Spice Incorporation
Mix cumin powder, turmeric, and chili powder with 2 tbsp of water to make a paste. Add this to the wok. Cook on low heat for 3-4 minutes until the oil starts separating from the spices. Constant stirring is needed to prevent burning.
- 6
Combining Ingredients
Add the boiled mocha and chickpeas to the masala. Stir well to coat the blossoms evenly. Add the fried potatoes and the remaining fresh grated coconut. Mix thoroughly on medium-high heat for 5 minutes.
- 7
Slow Cooking
Add salt and about 1/2 cup of water. Cover and cook on low heat for 12-15 minutes. The goal is a dry, 'ghonto' (mushy yet textured) consistency. The flavors should meld together, and the water should be completely absorbed.
- 8
Finishing
Stir in the fried coconut, a teaspoon of sugar (essential for the Bengali palate), ghee, and garam masala. Increase the heat for a final 2 minutes, stirring continuously to give the dish a glossy, rich finish.
- 9
Final Rest
Turn off the heat and let the dish sit covered for 5 minutes. This allows the ghee and garam masala to permeate the dense texture of the banana blossom.
Notes & variations
- Rub your hands with oil before cleaning the mocha to prevent staining from the sticky sap.
- You can add fried coconut chunks instead of grated for more crunch.
- Ensure the pistils are removed; they are indigestible and remain hard even after cooking.
- This dish can be made ahead and stored for 2 days; the flavor intensifies.
Serve with
Hot steamed rice and a wedge of Gondhoraj lebu (lime).
Cook's note
Adding a little bit of rice flour (1 tsp) mixed with water at the end helps bind the 'ghonto' if it feels too loose.