Mochar Ghonto is a signature Bengali delicacy. Mocha in Bengali stands for Banana blossom aka Banana flower. Niramish Mochar Ghonto is a Bengali-style mishmash cooked with Banana flowers.
There are several recipes available with ingredient variations for Bengali Mochar Ghonto. One such variation is cooked with coconut and fried lentil dumplings aka Bhaja Bori. Among the different variations, I prefer this one.
There is nothing much to say about this delicacy apart from the fact that I avoid cooking it often! The cutting and cleaning process is not that easy while the cooking part is comparatively easy. Let me rephrase the "not easy" part. Well, it takes a lot of time to discard the Pistil and calyx from each tiny flower. If you know how to do it; you just need a precious hour of yours to clean the banana blossom.
- Mocha Kata / How to cut and clean Banana Blossom
- Mocha chopping Tips
- How to cut and clean
- Is banana flower good for health?
- Variations of Mochar Ghonto
- Recipe Card
- Niramish Mochar Ghonto Recipe Video
- Bengali Vegetarian Recipes
- Have you tried the easy Mochar torkari recipe from Debjanir Rannaghar!
- Here's the Bengali mochar ghonto Recipe Pin for your Pinterest Board!
Mocha Kata / How to cut and clean Banana Blossom
One of the important and trickiest parts of cooking banana flowers is cleaning and cutting the banana flower. We call Mocha Kata o Porishkar kora in Bengali. While planning this post with the detailed recipe video, I decided to include the process of cleaning and cutting as well. I waited for Maa to come to my place. While she cleaned and cut, I captured the moments. I am listing the process below along with a set of pictures. You can also see the video for a better understanding.
Mocha chopping Tips
How to cut and clean
Time needed: 1 hour
Cutting and cleaning Mocha
- Applying Mustard oil on hands
Do not forget to apply Mustard oil to your hands before starting the process of cleaning. Else you will see your hands with sticky black spots all thanks to iron!
- What to discard from Mocha?
- Not all the parts of Mocha aka Banana Flower are edible. There are two parts you need to discard before cooking.
- Roving the cover
After removing the outer cover, separate the florets.
- Pistil and Calyx
From each tiny flower, separate the Pistil and Calyx and discard those!
Well, it is but worth the hard work.
Once cleaned, chop the flowers. You can use a knife; we have used Bonti (traditional cutter/ chopper) during the shoot. Do not discard the inner core, instead chop it.
- How to preserve it?
- Keep the chopped flowers in a bowl full of water to avoid blackening.
In the Markets of West Bengal, we get already cleaned Mocha these days. If you are not willing to do the hard work (like me; hence, my mother is doing the cleaning!), purchase cleaned banana flowers. You will see the flowers are arranged in layers within the bunch and covered with boat-like coverings. Remove each covering and separate the bunch of flowers. The inner core is chopped as it is. It will take around 45 minutes to clean a medium-sized Mocha.
Is banana flower good for health?
Banana flower is treated as a superfood contrasting the nutritional content. It is loaded with the goodness of phosphorus, calcium, potassium, copper, magnesium, and also iron. It is a natural laxative as well.
Variations of Mochar Ghonto
First and foremost is Mocha cooked with Chola Shiddho aka boiled Black Chickpeas aka Kala Chana and Potato aka Aloo. In fact, some people prefer to add potato while cooking banana blossom with bori and narkel as well. However, the recipe I am sharing does not call for both. I will share the version with potatoes and chickpeas separately.
Apart from the Vegetarian Mochar Torkari, we cook Mocha with Prawns or Shrimp as well which is known as Mocha Chingri. I will for sure share the recipe of the same here at Debjanir Rannaghar soon.
Though not Ghonto, however, Mochar Chop aka Banana Blossom Fritter is quite a treat. I remember having those regularly from Kalika. Kalika is a legendary Fritter shop from Central Kolkata, nearby my ancestral place.Print
Mochar Ghonto is a signature Bengali delicacy. Mocha in Bengali stands for Banana blossom aka Banana flower.
- 1 Banana Flower
- ½ cup scrapped Coconut
- 50g Bori
- 1 Tbsp. Ginger Paste
- 4 Tbsp. Mustard Oil
- 2 Tsp. Ghee
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt
- 1 Tsp. Red Chili Powder
- 1 Tbsp. Sugar
- 1 Tsp. Bhaja Moshla
- 1 Tsp. Cumin Powder
- 5 Bay Leaves
- 2 Dry Chili
- 1 Tsp. Cumin Seed
- ½ Tsp. Asafoetida aka Hing
- Do not forget to apply Mustard oil to your hands before starting the process of cleaning. Else you will see your hands with sticky black spots all thanks to iron!
- It will take around 45 minutes to clean a medium-sized Mocha. After removing the outer cover, separate the florets.
- From each tiny flower, separate the Pistil and Calyx and discard those!
- Once cleaned, chop the flowers. Chop the inner core as well. Keep the chopped flowers in a bowl full of water to avoid blackening.
Cooking Mochar Ghonto
- Add 2 Cups of Water to a Pressure Cooker.
- Now add cleaned mocha to it along with ½ Tsp. each of Turmeric Powder and Salt as well.
- After mixing, put the lid on along with the vent weight.
- Pressure cook on medium flame the cooker releases pressure two times (2 whistles).
- Open the cooker once the pressure drops completely.
- Now open the lid and add 2 cups of water in room temperature to reduce the temperature.
- Separate the water.
- Use a masher to mash the boiled banana blossom. You can use your hands as well when the flowers are not that hot. However, I prefer a masher.
- Now heat a pan.
- Add Mustard oil and heat it properly.
- Fry the Bori in small batches ands train from the oil.
- Add half of the ghee to the remaining oil.
- Temper the ghee and oil mixture with bay leaf, dry chili and cumin seed as well.
- Now add asafoetida and give it a quick mix.
- Add 2 Tbsp. water to this mixture and mix quickly.
- This helps in not burning the tempering.
- Cook till the water evaporates completely.
- At this point add Ginger paste and mix well.
- Now add ½ Tsp. Turmeric Powder, 1 Tsp. Red Chili Powder and 1 Tsp. Cumin powder as well and mix properly.
- Once mixed, add sugar and mix that too.
- At this point adjust the salt considering salt has already been added to the boiled mocha.
- Now add boiled and mashed mocha to the pan.
- Mix properly.
- Cook on low flame for 10 minutes.
- By this time the mocha will be well cooked.
- If needed adjust the salt.
- Mocha will release moisture and no need to add water at this point.
- If you feel Mocha is not well-cooked after 10 minutes add ½ cup of the water separated after boiling the banana blossom.
- Cook till the mocha is well-cooked.
- Now add ½ of the grated coconut followed by half of the fried Bori after crumbling those.
- Mix properly.
- The curry should be mushy.
- At this point add 1 Tsp. Bhaja Moshla and mix properly.
- Now add remaining ghee and give a proper mix.
- Lastly top it with remaining grated coconut and fried bori aka bori bhaja anf give a light mix.
- Serve Mochar ghonto hot with steamed rice. Dal should be served after mocha.
- Prep Time: 60 min
- Cook Time: 30 min
- Category: Side Dish
- Method: cooking
- Cuisine: Bengali
- Serving Size: 120g
- Calories: 319
- Sugar: 26.7g
- Sodium: 521mg
- Fat: 18.3g
- Saturated Fat: 7.1g
- Carbohydrates: 39g
- Fiber: 3.6g
- Protein: 2.8g
- Cholesterol: 4mg
Keywords: mochar ghonto recipe, niramish mochar ghonto narkel o boribhaja diye, mochar torkari recipe, debjanir rannaghar
Niramish Mochar Ghonto Recipe Video
Bengali Vegetarian Recipes
- Kochu Shak er Ghonto (also known as Taro Leaf Mishmash)
- Paneer er Dalna (also known as Niramish Paneer Er Torkari)
- Panch Mishali Tarkari, a Bongo-fied Mix-veg! Panch Mishali Torkari Recipe
- Shukto a Bengali delicacy | Bengali Mix-veg Shukto Recipe
- Lau Shaker Chorchori (also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Rosogollar Dalna!
- Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
- Pat Shaker Jhol (also known as Pat Patar Jhol)
- Chana Bhapa
- Niramish Bhuni Khichuri (also known as Bengali Bhuni Khichuri)
- Begun Basanti (also known as Bengali Begun Bashonti)
- Narkel diye Cholar Dal (also known as Bengali Cholar Dal)
- Kolar Bora (also known as Bengali Banana Fritters)
- Natun Aloor Dum (also known as Bengali Niramish Aloor Dum) | Dum Aloo Recipe
- Narkel diye Niramish Ghugni (also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
- Labra (also known as Bengali Labra Tarkari)
- Kumror Chakka (also known as Niramish Kumror Torkari)
- Papor er Dalna (also known as Bengali Papad Curry)
Have you tried the easy Mochar torkari recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here at firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.