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Wednesday 10 December 2014

Keema Blossom Delight (Mutton Mince & Banana Flower Curry - Bengali style)

          This is a traditional Bengali recipe of banana flower called "Moch Ar Ghonto". Here I cooked it with keema, black chana, potato and grated fresh coconut. The preparation of this exotic curry is no doubt time consuming, but it is worth the effort as the end result is simply delicious. It can be had either with plain steamed rice or chapattis.

  • 1 Banana Flower, cleaned, chopped & boiled
  • 500 gms. mutton keema, washed & drained
  • 1/2 tsp. cumin seeds
  • 1" cinnamon
  • 2 cardamoms
  • 4 cloves
  • 1 bay leaf
  • 1 potato, diced
  • 2 onions, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. tomato paste / 1 tomato, pureed
  • 1 tbsp. roasted coriander- cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1/2 cup black chana (chickpeas), boiled
  • 2 tbsp. fresh coconut, grated
  • 2-3 tbsp. mustard oil
  • 1 tsp. ghee
  • coriander leaves, lime wedges, onion rings & green chilies for garnishing

          Heat oil and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with the bay leaf, cinnamon, cardamoms, cloves and cumin seeds.

         After it stops spluttering, add the onion and saute till light brown. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, red chili powder, tomato paste and garam masala powder mixed with a little water.
          Fry till the oil separates from the sides of the pan. Now add the keema and continue to saute till dry. Add the boiled banana flower, coconut, boiled chana and salt. Saute till all the moisture evaporates.

          Add 1 & 1/2  cups water and the fried potatoes and cook, covered on low flame till dry. When done, add the ghee and mix well. Serve, garnished with coriander leaves, onion rings, green chilies and lime wedges.

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