Mochar Ghonto
Traditional dry curry made from finely chopped banana blossoms and coconut.
About this dish
Mochar Ghonto is a labor-intensive vegetarian delicacy that showcases the Bengali philosophy of 'root-to-stem' cooking. 'Mocha' refers to the banana blossom, which is meticulously cleaned and chopped. This dish is usually served as a second course in a traditional meal, celebrated for its complex textures and the sweet-savory interplay of coconut and spices.
Ingredients
The Banana Blossom
- 1 large banana blossom, cleaned and finely chopped
- 1/2 tsp turmeric powder
- 1 tsp salt
- 2 cups water for pressure cooking
The Base and Spices
- 1 medium potato, cut into small 1/2 inch cubes
- 1/2 cup fresh grated coconut
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 2 bay leaves, 2 dried red chilies
- 1 tbsp ginger paste
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1 tbsp ghee
- 1 tsp Garam Masala powder
Method
- 1
Cleaning the Mocha
This is the most critical step. Remove each petal and extract the florets. From each floret, remove the translucent scale and the hard pistil (stigma). Chop the remaining tender florets extremely fine and soak in water with a pinch of turmeric to prevent oxidation.
- 2
Pressure Cooking
Drain the chopped mocha and pressure cook with 2 cups of water, salt, and 1/2 tsp turmeric for 2 whistles on medium heat. The mocha should be soft but not mushy.
- 3
Draining and Mashing
Drain the cooked mocha thoroughly, squeezing out excess water with your palms. Give it a light mash with a potato masher to help the flavors integrate better during the stir-fry.
- 4
Frying the Potatoes
Heat mustard oil in a wok (kadai). Fry the potato cubes with a pinch of salt until they turn golden brown. Remove and set aside.
- 5
Tempering the Oil
In the same oil, add cumin seeds, bay leaves, and dried red chilies. Once they splutter and release their aroma, add the ginger paste and sauté for 1 minute until the raw smell disappears.
- 6
Cooking the Masala
Add cumin powder and red chili powder diluted in a little water (to prevent burning). Fry the masala on medium heat until oil starts to ooze from the sides.
- 7
Integrating Mocha and Coconut
Add the boiled mocha and fried potatoes to the wok. Stir well to coat with spices. Add half of the grated coconut and cook on medium-low heat for 10-12 minutes, stirring frequently.
- 8
Adjusting Seasoning
Add 1 tsp of sugar (essential for the Bengali palate) and salt to taste. The dish should be dry, with the ingredients coming together in a cohesive mass.
- 9
The Final Touch
Add the remaining grated coconut, ghee, and Bengali garam masala. Stir for another 2 minutes. The ghee and coconut should provide a glossy finish and a rich nutty aroma.
Notes & variations
- Applying oil to your hands before cleaning the mocha prevents the sap from staining your skin black.
- You can add fried 'bori' (lentil dumplings) at the end for an extra crunch.
- For a non-vegetarian version, tiny prawns (kucho chingri) can be fried and added.
- Always squeeze the water out of the boiled mocha, otherwise, the dish will be soggy instead of a 'ghonto' (dry curry).
Serve with
Serve hot with steamed Basmati or Gobindobhog rice and a dollop of ghee.
Cook's note
Soaking the chopped mocha in thin buttermilk overnight removes any residual bitterness perfectly.