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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. To cook mochar ghonto (banana blossom curry - bengali style) you only need 22 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Mochar Ghonto (Banana Blossom Curry - Bengali Style):
  1. Use banana blossom, cleaned and chopped finely
  2. Provide potato cubed
  3. You need black chana (chickpeas), boiled
  4. You need grated fresh coconut
  5. Provide mustard oil
  6. Provide bay leaves
  7. Get dry red chilies
  8. Get cumin seeds
  9. You need cinnamon
  10. Provide green cardamoms
  11. You need cloves
  12. Take onion chopped
  13. Prepare ginger-garlic paste
  14. Take turmeric powder
  15. Take red chilli powder
  16. Provide roasted coriander-cumin powder
  17. Provide garam masala powder
  18. You need salt
  19. Take green chilies slit
  20. You need atta (whole wheat flour) mixed with 1/4 cup water
  21. Take ghee (clarified butter)
  22. Provide 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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