MOCHAR GHONTO

(DRY COOKED BANANA FLOWER WITH COCONUT SLIVERS)

The banana flower stars in many a varied role in Bengali cuisine. Here we have the ‘ghonto’—where different flavours, like the coconut in this recipe, complement each other. The dish is usually finished with the addition of ghee making it a masterpiece of vegetarian cuisine.

Preparation time: 45 minutes

Serves: 4 persons

1 kg banana flower

½ tsp turmeric powder

50 gm grated coconut (for cooking the banana flower)

2 gm whole cumin seeds

½ tsp ginger paste

5 gm green chilli chopped

50 gm sugar

100 gm ghee (clarified butter)

(for tempering)

Grated coconut for garnishing

For the mochar ghonto:

20 gm ghee (clarified butter)

60 gm fried mashed potato

2 gm garam masala powder

5 gm grated coconut

1.	Peel the banana flower and remove the stem. Wash and clean the florets.
2.	Chop the florets into small pieces.
3.	Soak the florets in 3 litres of water, add turmeric, mix well, and set aside for an hour.
4.	Boil the soaked florets till tender. Then remove, drain, and cool. Wash under running water and pat dry.
5.	Heat ghee in a pan on a medium flame, add cumin seeds and ginger paste. Sauté lightly.
6.	Lower the flame and add the grated coconut, green chilli, and the florets. Adjust seasoning.
7.	Cook till the florets have turned dark brown. Remove and set aside

Making mochar ghonto:

8.	Heat a pan, add 30 gm ghee, and add the cooked florets, and sauté.
9.	Add the mashed potatoes and sauté further. Adjust seasoning and add garam masala powder.
10.	Remove and garnish with grated coconut.

Koraishutir Dhokar Dalna (p 92)

Bhaja Moonger Dal (p 96)