Name: Mocha Ghonto/Banana Flower Curry recipe by Tathagata Deb at BetterButter
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 6
Ingredients: Banana flower chopped - 2 bunch; Potato (dice cut) - 4 medium sized; Dessicated coconut - half; Turmeric Powder 1 tsp; cumin powder 1 tablespoon; Coriander powder 1 tablespoon; Green chili paste 1/2 tablespoon; Ginger paste 1 tablespoon; White cumin seeds 1/2 tablespoon; Bay leaves 5; Cinnamon 4-5; Gram seeds 50 gm; Salt as per taste; sugar as per taste; Mustard oil as required; ghee as required; Garam Masala 1/2 tsp

Ingredients Serving: 6

Banana flower chopped - 2 bunch
Potato (dice cut) - 4 medium sized
Dessicated coconut - half
Turmeric Powder 1 tsp
cumin powder 1 tablespoon
Coriander powder 1 tablespoon
Green chili paste 1/2 tablespoon
Ginger paste 1 tablespoon
White cumin seeds 1/2 tablespoon
Bay leaves 5
Cinnamon 4-5
Gram seeds 50 gm
Salt as per taste
sugar as per taste
Mustard oil as required
ghee as required
Garam Masala 1/2 tsp

Instructions

Wash the banana flower and drain them properly. Mix it with little turmeric powder and water and soak for about an hour.
Add it to a pressure cooker and cook till 1 whistle.
Next mix it with ginger, green chili paste, turmeric, cumin, coriander powder and little salt and keep separate.
Heat oil in a wok and temper with white cumin powder, bay leaves and cinnamon.
Fry the potatoes with little turmeric powder and salt in it, till it's light golden.
Add the coconut and gram seeds and cook till it is all golden brown.
Next add the banana flower mixture and cook till all the water released by it dries out.
When done, add little water, salt and sugar as per taste and cook with a covered lid for few minutes and then without the lid.
When all water is dried out and the dish becomes oily, turn off gas and add garam masala and ghee on top.
Mix well after 2 minutes and serve hot with rice.

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