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%Mochar Ghonto bengali recipe debjanir rannaghar

Mochar Ghonto Narkel ar Bhaja Bori diye | Bengali Banana Blossom Curry

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Mochar Ghonto is a signature Bengali delicacy. Mocha in Bengali stands for Banana blossom aka Banana flower.


Units Scale
  • 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


Mocha Cleaning

  1. 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!
  2. It will take around 45 minutes to clean a medium-sized Mocha. After removing the outer cover, separate the florets.
  3. From each tiny flower, separate the Pistil and Calyx and discard those!
  4. 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

  1. Add 2 Cups of Water to a Pressure Cooker.
  2. Now add cleaned mocha to it along with 1/2 Tsp. each of Turmeric Powder and Salt as well.
  3. After mixing, put the lid on along with the vent weight.
  4. Pressure cook on medium flame the cooker releases pressure two times (2 whistles).
  5. Open the cooker once the pressure drops completely. 
  6. Now open the lid and add 2 cups of water in room temperature to reduce the temperature.
  7. Separate the water.
  8. 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.
  9. Now heat a pan.
  10. Add Mustard oil and heat it properly.
  11. Fry the Bori in small batches ands train from the oil.
  12. Add half of the ghee to the remaining oil.
  13. Temper the ghee and oil mixture with bay leaf, dry chili and cumin seed as well.
  14. Now add asafoetida and give it a quick mix.
  15. Add 2 Tbsp. water to this mixture and mix quickly.
  16. This helps in not burning the tempering.
  17. Cook till the water evaporates completely.
  18. At this point add Ginger paste and mix well.
  19. Now add 1/2 Tsp. Turmeric Powder, 1 Tsp. Red Chili Powder and 1 Tsp. Cumin powder as well and mix properly.
  20. Once mixed, add sugar and mix that too.
  21. At this point adjust the salt considering salt has already been added to the boiled mocha.
  22. Now add boiled and mashed mocha to the pan.
  23. Mix properly.
  24. Cook on low flame for 10 minutes.
  25. By this time the mocha will be well cooked.
  26. If needed adjust the salt.
  27. Mocha will release moisture and no need to add water at this point.
  28. If you feel Mocha is not well-cooked after 10 minutes add 1/2 cup of  the water separated after boiling the banana blossom.
  29. Cook till the mocha is well-cooked.
  30. Now add 1/2 of the grated coconut followed by half of the fried Bori after crumbling those.
  31. Mix properly.
  32. The curry should be mushy.
  33. At this point add 1 Tsp. Bhaja Moshla and mix properly.
  34. Now add remaining ghee and give a proper mix.
  35. Lastly top it with remaining grated coconut and fried bori aka bori bhaja anf give a light mix.
  36. 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
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