Thor Chingri Ghonto (Banana Stem cooked with Prawns - Bengali style)

          This is a traditional Bengali homemade recipe of Banana stem cooked with prawns and potatoes. For the veggie version, prawns can be simply omitted. Potato too is optional. It can be cooked with the whole garam masala, fresh grated coconut, boiled chickpeas and all the usual spices. 
         
          In whatever way it is cooked, it tastes simply delicious. It can be relished with plain steamed rice or with chapattis. The addition of garam masala powder and ghee to the end product enhances the flavour. So check out the step by step pictorial recipe to prepare it.

          Thor as it is known in the Bengali lingo or the Banana stem has numerous health benefits. It contains fibre, potassium and vitamin B6. Besides it is good for weight loss and improving high blood pressure. 
          
           Banana stem is very popular in the South India too where the ingredients differ. Hence, there are many version to it. In the Bengali style too, it can be prepared in a curry form called Ghonto or as a stir fry called Chechki. 

• 1 Thor (Banana Stem), chopped & soaked in water
• 2-3 tbsp. mustard oil
• 1 potato, cubed
• 1/2 cup prawns
• 1 tsp. mustard seeds
• 2-3 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4-5 cloves
• 2 tbsp. fresh grated coconut
• 1" ginger, grated 
• 2 green chilies, chopped
• 1 tsp. roasted cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 1 tsp. ghee (clarified butter)
• sliced ginger julienne, green chilies and fresh grated coconut to garnish (opt)

          Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Mix together ginger, green chilies, cumin powder and turmeric powder along with some water to form a paste. Keep aside. 

          Heat oil in a pan and fry the potatoes till light golden colour. Drain and keep aside. In the same oil, fry the prawns till they changes colour. Drain and keep aside. 

          Temper the same oil with mustard seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté till the mustard stops spluttering.

          Now add the coconut and fry for a few seconds till light golden in colour. Add the ginger paste and sauté till the oil separates.

          Add the chopped Banana stem and continue to sauté on med. heat till dry. Add the fried potatoes, fried prawns, salt and 1 1/2 cups water.

          Cover and simmer till dry and the potatoes and the stem are cooked and soft. Add the garam masala powder and ghee and give it a mix. Serve, garnished with sliced ginger julienne, green chilies and grated coconut.

                  Peel the outer part of a banana stem. Only core part of the stem is used. 
                  Cut into half & then into round slices. 

                  Simultaneously keep discarding the fibre while cutting them into roundels.
                  Then cut into small pieces & soak in water to avoid them turning black. 

                          Mix ginger, green chilies, turmeric powder & cumin powder along with
                          some water. keep aside.

                                  Heat oil & fry potatoes & prawns separately. keep aside.

                      Temper same oil with mustard seeds, cinnamon, cardamoms, cloves,
                      & bay leaves.

                                 Add coconut & sauté for a few seconds till it is light golden.

                                   Add ginger paste & sauté till oil separates.

                                 Add banana stem & fry till it is dry.

                      Add fried potatoes, prawns, salt & water. Simmer till moisture dries 
                      up & everything is cooked & soft.

                      When done, add garam masala powder & ghee. Mix well & serve after 
                      garnishing it.