Name: Mocha Ghanto (Banana-blossom Curry) recipe by Koyeli S. at BetterButter
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 5
Ingredients: Banana-flower or banana-blossom (medium size): 1; Potato (large) (cut into small cubes.): 1; Green chili: 3; Grated coconut: 1/2 cup; Ginger paste: ½ teaspoon; Chickpea: 1/3 cup; Turmeric Powder: 1 teaspoon; Kashmiri Red Chili Powder: 1 teaspoon; Cumin Powder: 1 teaspoon; Garam Masala Powder: ½ teaspoon; Bay Leaf: 2; Cumin seeds: 1/2 tsp; Mustard oil: 2 tablespoo; Clarified Butter (Ghee): 1 teaspoon; Sugar:- to taste; SALT: TO TASTE

Ingredients Serving: 5

Banana-flower or banana-blossom (medium size): 1
Potato (large) (cut into small cubes.): 1
Green chili: 3
Grated coconut: 1/2 cup
Ginger paste: ½ teaspoon
Chickpea: 1/3 cup
Turmeric Powder: 1 teaspoon
Kashmiri Red Chili Powder: 1 teaspoon
Cumin Powder: 1 teaspoon
Garam Masala Powder: ½ teaspoon
Bay Leaf: 2
Cumin seeds: 1/2 tsp
Mustard oil: 2 tablespoo
Clarified Butter (Ghee): 1 teaspoon
Sugar:- to taste
SALT: TO TASTE

Instructions

Soak the chickpea overnight in water. Drain the water and keep it aside.
Separate the flowers after peeling away the outer layer of banana blossom. Take out each flower from the inflorescence. You have to take out a hard stalk, blackish at the top, from each flower. Now chop the flowers finely.
Soak the chopped flowers in water with salt and turmeric powder and keep aside. Drain the water after some times (minimum 1 hr).
Heat oil to a deep pan. Add bay leaves and cumin seeds to temper. Now add the potato, salt, turmeric powder and fry till it becomes golden brown.
Add ginger paste and fry for 1-2 min.
Now, add Kashmiri Red Chili Powder, cumin powder and some of water and mix well. Cook for 2-3 min.
Add chopped banana blossoms, soaked chickpea, green chilies, grated coconut, sugar in it and mix very well. Cook again for 3-4 min.
Add some water, mix well and cover with a lid. cook in low flame till the potatoes are cooked.
Add the ghee and garam masala Powder before the flame of. Cover again for 5 min.
Garnish with grated coconut.

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