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Thursday 22 October 2015

Thor Muri Ghonto (Banana Stem cooked with Rice - Bengali Cuisine)


          'Thor' in the Bengali lingo or 'Banana Stem' is a wonderful veggie which has a lot of essential nutrients, health benefits and is good for weight loss and in lowering high blood pressure. It is also popular in the southern regions. This stem can be turned into various delicious recipes.

          So here comes 'Thor Muri Ghonto', which means Banana Stem cooked with Rice. This Muri Ghonto recipe is usually prepared with Fish Head and some Rice. However, I thought why not apply the same rule in making with Banana Stem. So I substituted fish head with banana stem and it turned out very yummy. 

          I gave a tempering of bay leaf, cumin seeds and whole garam masalas and cooked with cashew paste, milk and other spices for a creamy texture. The medium of cooking was of course mustard oil and I finished it off with some garam masala and ghee to enhance the flavour. It is best relished as a side dish with steamed rice, chapattis or  parathas. So check out the step by step pictorial recipe to prepare it.





  • 1 Thor (Banana ) stem of around 8" long
  • 1 potato, cubed
  • 2 tbsp. Basmati rice, soaked in water for 30 minutes
  • 2 tbsp. mustard oil
  • 2 tsp. ghee
  • 1 bay leaf
  • 1 tsp. cumin seeds
  • 1" cinnamon stick
  • 2 green caramoms
  • 4 cloves
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tbsp. roasted coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 2-3 green chilies, slit
  • 2 tbsp. cashew nut paste
  • 1 cup milk
  • 1 tsp. garam masala powder





          Cut the stem into round slices and remove the fibre that comes with it. Chop into thin strips & immerse in turmeric water as you cut. 

          Pressure cook with enough water for 1-2 whistles. Drain or squeeze out all the water. Keep aside.

          Heat the oil and ghee. Fry the potatoes till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and fry till light brown. Then add the ginger-garlic paste. turmeric powder and coriander-cumin powder mixed with some water to form a paste. Sauté till the oil separates. 

          Add the soaked & drained rice and fry for a minute. Then add the drained / squeezed Thor (Banana stem), cashew paste, fried potatoes, green chilies, 1 cup water, 1 cup milk and salt to taste.

          Mix well. Cover and simmer on low flame till the moisture has dried, the potatoes and the rice are cooked. 

          Add the garam masala powder and remaining 1 tsp. ghee and mix properly. Leave it covered for 2-3 minutes and then serve with rice or chapattis.







                                    Remove outer part of the stem & cut into thin slices, 
                                    discarding the fibres.



                                             Chop into thin strips.



                   Immerse in water with a pinch of turmeric powder. Pressure cook for 
                   1-2 whistles. Drain & squeeze out the water.



                              Heat oil & ghee & sauté potatoes till light brown. Keep aside.



                     Temper same oil with bay leaf, cinnamon, cardamoms, cloves & cumin
                     seeds.
                          
          

                                  Add onions & sauté till light brown.



                    Add ginger-garlic paste, turmeric powder & coriander-cumin powder mixed 
                     with some water. Sauté till oil separates.



                              Add soaked & drained rice & mix well. Sauté for 1-2  minutes.



                        Add fried potatoes, drained Thor, salt, cashew paste & green chilies.



                    Add 1 cup water & 1 cup milk. Cover & simmer till potatoes & rice are
                    soft & cooked.



                       When done, add garam masala & ghee. Mix well & serve either with
                       rice or chapattis.













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