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Mochar Ghonto (Banana Blossom Curry - Bengali Style)
Mochar Ghonto (Banana Blossom Curry - Bengali Style)

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We hope you got insight from reading it, now let’s go back to mochar ghonto (banana blossom curry - bengali style) recipe. You can cook mochar ghonto (banana blossom curry - bengali style) using 22 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Mochar Ghonto (Banana Blossom Curry - Bengali Style):
  1. Get 2 banana blossom, cleaned and chopped finely
  2. Take 1 potato cubed
  3. Get 1/2 cup black chana (chickpeas), boiled
  4. Prepare 1/2 cup grated fresh coconut
  5. Use 3 tbsp. mustard oil
  6. Provide 2 bay leaves
  7. Provide 2 dry red chilies
  8. Provide 1/2 tsp. cumin seeds
  9. Take 1" cinnamon
  10. Prepare 2 green cardamoms
  11. Prepare 4 cloves
  12. Get 1 onion chopped
  13. Provide 1 tsp. ginger-garlic paste
  14. Use 1/2 tsp. turmeric powder
  15. You need 1/2 tsp. red chilli powder
  16. Take 1 tsp. roasted coriander-cumin powder
  17. Take 1/2 tsp. garam masala powder
  18. Take to taste salt
  19. Use 2 green chilies slit
  20. Prepare 1 tsp. atta (whole wheat flour) mixed with 1/4 cup water
  21. Get 1 tsp. ghee (clarified butter)
  22. Use 1 tsp. fresh grated coconut and green chilies to garnish (opt)
Steps to make Mochar Ghonto (Banana Blossom Curry - Bengali Style):
  1. 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.
  2. Heat 1 tsp. oil in non-stick pan and fry the coconut till golden in colour. Keep aside. Heat 1 tbsp. oil and fry the potatoes till light brown. keep aside.
  3. Heat remaining oil and temper with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds till the spluttering stops.
  4. Add the onion and fry till light brown. Now add the ginger-garlic paste and all the dry spices (except salt and garam masala powder) mixed with little water to form a paste.
  5. Saute on a low flame till oil separates. Add the boiled banana blossom, green chilies, fried potatoes and boiled black chickpeas. Saute till the moisture dries up. Sprinkle some water and continue to cook for another 5-7 minutes.
  6. Now add the flour paste and combine well. Cook for a further 1-2 minutes. When done, add the ghee, fried coconut and the garam masala.
  7. Give it a mix and garnish with green chilies and coriander leaves. Serve either with plain steamed rice or any Indian bread.

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