Mochar Ghonto is a signature Bengali delicacy. Mocha in Bengali stands for Banana blossom aka Banana flower.
- 1 Banana Flower
- 1/2 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
- 1/2 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 1/2 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 1/2 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 1/2 cup of the water separated after boiling the banana blossom.
- Cook till the mocha is well-cooked.
- Now add 1/2 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