Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mochar ghonto (traditional banana blossom curry). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Mochar Ghonto (Traditional Banana Blossom Curry) is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Mochar Ghonto (Traditional Banana Blossom Curry) is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have mochar ghonto (traditional banana blossom curry) using 22 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mochar Ghonto (Traditional Banana Blossom Curry):
- Take 1 Banana blossom or Mocha big-sized:
- Get 2 Medium-sized potatoes peeled and cubed:
- Prepare Deskinned coconut pieces pea-sized, but cut into tiny cubes: handful
- Get 1 inch Cinnamon stick:
- Make ready 4 Green cardamoms split
- Make ready 6 Cloves
- Take 1 Bay leaf
- Take 2 Dried red chillies broken into a few pieces
- Get 1/2 tsp Cumin seeds
- Take 3/4 tsp Ginger paste
- Prepare 1.5 tsp Homemade Cumin paste or powder
- Prepare 3/4 tsp Turmeric powder
- Make ready 1 tsp Red chilli powder
- Get 1/2 (1 bowl) or a handful Brown chickpeas boiled with salt
- Take 1/4 th of a freshly scraped coconut
- Make ready 1.5 tbsp scraped coconut for the garnish
- Make ready As required Oil
- Prepare 1.5 tbsp Cow ghee
- Take 4 Green chillies
- Take to taste Salt
- Prepare 1.25 tsp Sugar
- Make ready 1/2 tsp Garam Masala powder
Steps to make Mochar Ghonto (Traditional Banana Blossom Curry):
- Prepare the banana flowers prior in advance. Separate all the inner florets neatly arranged inside each purplish-maroon petal. Discard all the thick maroon petals, until you almost reach the core where the petals aren’t red anymore. As you approach the core, the petals become interlocked. As these petals are comparatively much softer, we will chop off the whole little cone very finely, which we obtained from the inside part of a mocha.
- After removing the unwanted parts from each flower, these flowers are chopped finely and soaked immediately (to prevent blackening) for a few hours in a dish of water with salt and turmeric powder. Soaking helps in getting rid of bitterness. This water is strained after at least three hours and discarded. The banana flowers are now transferred to a pressure cooker with some water and salt. Let it have three whistles on a simmered flame.
- Heat oil in a pan. When the oil is hot, reduce the flame and add the bay leaf, dried red chillies and the whole Garam masala (cinnamon, cloves and green cardamoms). Add the cumin seeds and wait until the colour changes to light brown. Add the potatoes and fry it till golden brown. Add the brown chickpeas. Using water, make a paste of the cumin powder, turmeric powder, red chilli powder, salt and ginger paste.
- When the aroma of the spices emanates from the pan (i.e., after around 2 min of cooking), add the cooked and semi-mashed banana flowers or mocha. Add chilli powder, salt and sugar. On a high flame, cook it for around 15 min, sautéing continuously, until most of the water dries out.
- Open the lid. Sauté continuously, adding fried coconut pieces, sugar and the ghee. Also add the garam masala. Cook until little oil/ghee leaves the sides of the pan. Check for the salt. In case more salt is needed, add at this stage and cook for 2 min, until well-mixed. Mochar ghoto is slightly on sweeter side, so check the sugar and adjust as per taste.
- Garnish with around freshly grated coconut. Serve the Mochar Ghonto hot with steamed rice.
So that is going to wrap this up for this special food mochar ghonto (traditional banana blossom curry) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!