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We hope you got insight from reading it, now let’s go back to mochar ghonto (banana blossom curry) recipe. To cook mochar ghonto (banana blossom curry) you need 21 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Mochar Ghonto (Banana Blossom Curry):
- Provide 1 medium size banana blossom, cleaned and chopped finely
- Use 1 potato, cubed
- Take 1/2 cup boiled white / black chana (chickpeas)
- Provide 2-3 tbsp grated fresh coconut
- Get 2-3 tbsp mustard oil
- Use 2 bay leaves
- You need 2 dry red chilies
- You need 1 tsp cumin seeds
- You need 1 " cinnamon
- Prepare 2-3 green cardamoms
- Provide 4-5 cloves
- Provide 1 tsp ginger paste
- Get 1/2 tsp turmeric powder
- Use 1 tsp red chilli powder
- Get 1 tsp roasted cumin powder
- Provide 1/2 tsp garam masala powder
- Get 1 tsp sugar (opt)
- Get to taste salt
- Get 2 green chilies, slit
- Provide 1 tsp atta (whole wheat flour) mixed with 1/4 cup water
- You need 1 tsp ghee
Steps to make Mochar Ghonto (Banana Blossom Curry):
- First I recommend you to put on disposable gloves as the iron content in these flowers will discolour your nails & fingers. Then peel the layers of the banana blossom & remove the florets. Then from each floret discard a thick stamen from the centre & the outer cover. This is pretty time consuming so just be patient as the end result is really yummy.
- Soak the chopped banana blossom in tamarind water for an hour. Drain and pressure cook in required quantity of water, salt and pinch of turmeric powder for 4-5 whistles. Drain the water, rinse and mash well. Keep aside.
- Dry roast the coconut till golden in colour. Keep aside.
- Heat oil in a pan & temper with cumin seeds, bay leaves, whole dry red chilies, cinnamon, cardamoms and cloves.
- Add the potatoes and stir fry till light brown.
- Add the ginger paste and all the dry spices (except garam masala powder) mixed with some water. Saute till the oil separates.
- Add the boiled banana blossom and green chilies. Saute for 2- minutes. Sprinkle some water and cook, covered on a low flame.
- When almost done, add the boiled chickpeas, sauteed coconut and flour paste. Mix everything well and cook for a further 2 minutes.
- When done, add garam masala powder & ghee. Give it a stir and switch the flame.
- Serve with hot steamed rice or chapatis.
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