Mocha Mangsho

          Mochar Ghonto (Banana Blossom Curry) is a part of Bengali cuisine. It is quite a popular dish among most of the Bengali crowd and is an age old recipe. Traditionally, it is cooked with potato, boiled chickpeas and coconut for the vegetarian version. For the non-veg. version it is cooked with prawns / shrimps or fish head. However, today I tried with mutton and it turned out simply awesome. So do give it a try and I'm sure you'll love it.

          Mocha / Banana Blossom has a lot of health benefits as it contains vitamins and minerals. However, you need to follow few guidelines before you start to cook this delicious curry.

          First I recommend you to put on disposable gloves as the iron content in them will discolour your nails & fingers. Then peel the layers of the banana blossom & remove the florets. 

           Then from each floret discard a thick stamen from the centre & the outer cover. This is pretty time consuming so you need to be patient. It is definitely worth every effort and is just irresistible when you relish this exotic delicacy either with rice or chapati. 

          Earlier it was a simple homemade curry, but in recent times it made its way into many Bengali restaurants, especially outside West Bengal. 

• 1 medium size Mocha / Banana Blossom, cleaned and chopped finely
• 300 gms. mutton cubes
• 1/2 cup boiled black chana (chickpeas)
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. roasted cumin-coriander powder
• salt to taste
• 1/2 tsp. garam masala powder
• 2 green chilies, slit
• 1 tsp. ghee 
• 1 tsp. coriander leaves, chopped

          Soak the chopped banana blossom in tamarind water for an hour. Drain and pressure cook in required quantity of water, salt and pinch of turmeric powder for 4-5 whistles. Drain the water, rinse and mash well. Keep aside.

           Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Keep aside. 

           Heat oil in a pan & temper with cumin seeds, cinnamon, cardamoms and cloves. Add the onion and stir fry till light brown. 

          Add the ginger paste and all the dry spices (except garam masala powder) mixed with some water. Saute till the oil separates. 

          Add the boiled banana blossom and green chilies. Saute for 2-3 minutes on high flame. Add the boiled mutton and boiled chickpeas. Cover and simmer till almost dry. 

           When done, add garam masala powder & ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and serve with hot steamed rice or chapatis. 

Mocha Chingri (Banana Blossom cooked with Prawns - Bong style)

          This is a traditional homemade Banana Blossom / Flower curry called 'Mocha Chingri' cooked along with prawns in an authentic Bengali style. It is quite a popular dish among most of the Bengali crowd and is actually an age old recipe. Earlier it was a simple homemade curry, but in recent times it made its way into many Bengali restaurants, especially outside West Bengal. 

          Banana Blossom / Flower has a lot of health benefits as it contains vitamins and minerals. A lot of time goes into cleaning the blossom, but it definitely is worth every effort when you relish this exotic delicacy either with rice or chapatti. It is just irresistible. So check out the step by step pictorial recipe to prepare it.

          First I recommend you to put on disposable gloves as the iron content in these flowers will discolor your nails and fingers. Then peel the layers of the banana blossom and remove the florets. Then from each floret discard a thick stamen from the centre and a translucent outer cover. All this process is pretty time consuming so be patient as the end product is just irresistible. So Happy Cooking !!!

• 1 medium size mocha / banana blossom, cleaned & chopped finely
• 10-15 prawns, deveined & washed
• 3 tbsp. mustard oil
• 2 bay leaves
• 2 whole dry red chilies
• 1" cinnamon stick 
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1 potato, cubed
• 1 onion , chopped
• 1 tsp. ginger-garlic paste 
• 1 tomato, chopped
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sugar (opt)
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee

         Soak the chopped banana blossom in salted water along with a pinch of turmeric powder and juice of 1/2 lime for an hour. 

          Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10 minutes. 

          Wash the soaked banana blossom well and drain. Pressure cook in required quantity of water in which a pinch each of salt and turmeric powder has been added. Drain and mash well. Keep aside. 

          Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Fry the marinated prawns till they changes colour and keep aside.

          Temper the same oil with dry red chilies, bay leaves, cumin seeds, cinnamon, cloves and cardamoms.

          Add the onion and sauté till light brown. Then add the ginger-garlic paste and all the dry spices (except garam masala and salt) mixed with some water. Sauté till the oil separates.

          Add the chopped tomatoes and stir fry till it is mashed. Now add the fried potatoes and prawns. Mix nicely and cook on a low flame for 2-3 minutes. 

          Add the boiled mocha (banana flower), salt and green chilies. Give it a stir and cook, covered on a low flame till done. Sprinkle water at intervals if needed.

          When done, add the garam masala and ghee. Give it a toss and switch off the flame. Serve with hot steamed rice or chapatti.

                      

                      Heat oil & fry potatoes till light brown. Drain and keep aside.

                       Fry the marinated prawns till they changes colour and keep aside.

                     Temper same oil with dry red chilies, bay leaves, cumin seeds, cinnamon, 
                     cloves and cardamoms.

                       Add the onion and sauté till light brown. 

                      Add ginger-garlic paste & all dry spices (except garam masala & salt) 
                      mixed with some water. Sauté till the oil separates.

                       Add chopped tomatoes and stir fry till it is mashed. 

                        Add fried potatoes & prawns. Mix & cook on a low flame for 2-3 min. 

                      Add boiled mocha (banana flower), salt & green chilies. Stir & cook, 
                      covered on a low flame till done. Sprinkle water at intervals if needed.

                        When done, add garam masala & ghee. Toss & switch off the flame.

                                  Serve with hot steamed rice or chapatti.

Mochar Ghonto (Banana Blossom Curry - Bengali Style)

          Banana Blossom / Flower has a lot of health benefits as it contains vitamins and minerals. So let me share a traditional and an authentic Bengali recipe called 'Mochar Ghonto', where the banana blossom/flower is cooked with potato, boiled chickpeas and coconut into a delicious curry. Please note this recipe is pure vegetarian and there is no use of any onion or garlic. 

         

 

          A lot of time goes into cleaning the blossom, but it definitely is worth every effort when you relish this exotic delicacy either with rice or chapati. Earlier it was a simple homemade curry, but in recent times it made its way into many Bengali restaurants, especially outside West Bengal. For the non-veg. version it is cooked with prawns / shrimps or fish head. So check out the step by step pictorial recipe to prepare it.

          First I recommend you to put on disposable gloves as the iron content in them will discolour your nails & fingers. Then peel the layers of the banana blossom & remove the florets. Then from each floret discard a thick stamen from the centre & the outer cover. This is pretty time consuming so just be patient as the end result is really yummy.

• 1 medium size mocha / banana blossom, cleaned and chopped finely
• 1 potato, cubed
• 1/2 cup boiled white / black chana (chickpeas)
• 2-3 tbsp. grated fresh coconut
• 2-3 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. cumin seeds
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. sugar (opt)
• salt to taste
• 2 green chilies, slit
• 1 tsp. atta (whole wheat flour) mixed with 1/4 cup water
• 1 tsp. ghee 

          Soak the chopped banana blossom in tamarind water for an hour. Drain and pressure cook in required quantity of water, salt and pinch of turmeric powder for 4-5 whistles. Drain the water, rinse and mash well. Keep aside.

           Dry roast the coconut till golden in colour. Keep aside. Heat oil in a pan & temper with cumin seeds, bay leaves, whole dry red chilies, cinnamon, cardamoms and cloves.

           Add the potatoes and stir fry till light brown. Add the ginger paste and all the dry spices (except garam masala powder) mixed with some water. Sauté till the oil separates. 

          Add the boiled banana blossom and green chilies. Sauté for 2-3 minutes and cook, covered on a low flame. Sprinkle water at intervals if needed.

          When almost done, add the boiled chickpeas, sautéed coconut and flour paste. Mix everything well and cook for a further 2 minutes.

           When done, add garam masala powder & ghee. Give it a stir and switch off the flame. Serve with hot steamed rice or chapattis. 
          

                      First I recommend you put on disposable gloves as iron content in them 
                      will discolor your nails & fingers. Then peel layers of the banana blossom
                      & remove the florets. Then from each floret discard a thick stamen from
                      the centre & the outer cover.

                      Soak chopped banana blossom in tamarind water for an hour. Drain
                      & pressure cook in required quantity of water, salt & pinch of turmeric 
                      powder for 4-5 whistles. 

                       Drain water, rinse & mash well. Keep aside.

                       Dry roast coconut till golden in colour. Keep aside. 

                      Heat oil & temper with cumin seeds, bay leaves, whole dry red chilies, 
                      cinnamon, cardamoms & cloves.

                       Add potatoes & stir fry till light brown. 

                     Add ginger paste & all dry spices (except garam masala powder) mixed 
                     with some water. Saute till oil separates. 

                      Add boiled banana blossom & green chilies. Sauté for 2- minutes. 

                      Add some water & cook, covered on a low flame.

                      When almost done, add boiled chickpeas, sautéed coconut & flour paste.
                      Mix well & cook for a further 2 minutes.

                      When done, add garam masala powder & ghee. Give it a stir & switch
                      off the flame.

                                                      
                                Serve with hot steamed rice or chapatis. 

                            

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 sauté 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 sauté till dry. 

         Add the boiled banana flower, coconut, boiled chana and salt. Sauté 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.