Name: Mochar Ghonto (Banana Blossom Curry) recipe by Mitali Banerjee at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6
Ingredients: Banana blossom 1; Potato 2 medium sized; Black chickpeas 25 gms; Grated coconut 5 tablespoon; Turmeric powder 1 teaspoon; Salt 2 teaspoon; Ginger 1"; Green chilli 4 pieces; Ghee 2 teaspoon; Cumin powder 2 teaspoon; Sugar 1 teaspoon; Cooking oil 4 tablespoon; Bay leaves 2 pieces; Whole garam masala- 3 green cardamon, 3 cloves, 1/2" cinnamon; Jeera 1/2 teaspoon

Ingredients Serving: 6

Banana blossom 1
Potato 2 medium sized
Black chickpeas 25 gms
Grated coconut 5 tablespoon
Turmeric powder 1 teaspoon
Salt 2 teaspoon
Ginger 1"
Green chilli 4 pieces
Ghee 2 teaspoon
Cumin powder 2 teaspoon
Sugar 1 teaspoon
Cooking oil 4 tablespoon
Bay leaves 2 pieces
Whole garam masala- 3 green cardamon, 3 cloves, 1/2" cinnamon
Jeera 1/2 teaspoon

Instructions

Soak the black chickpeas for 8-10 hours. Also make a smooth paste of ginger and green chillies.
Separate the flowers from the outer leaves. Chop them finely, clean the flowers and wash them properly.
Cut the potatoes into small cubes.
Pressure cook the flowers and chickpeas till 3 whistles blow with little turmeric powder and salt. Then drain the water.
Heat oil in a kadai. Add the bay leaves, jeera and the whole garam masalas. Stir it for a second.
Now add the chopped potatoes and fry it in a low flame. Add the ginger and green chilli paste, turmeric powder, salt, sugar and a little water so that the masalas don't burn.
Now add the boiled flowers and chickpeas into the kadai and cook in a low flame till the potatoes are cooked.
Add the grated coconut and ghee. Mix them well and allow to cook for 2 minutes.
Serve hot with steamed rice.

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