Ghonto Bengali Mixed Vegetable Bhog Style

Method

1. 1

   Prepare banana flower: Clean banana flower by removing the tough outer petals and slicing the tender inner portions. Immediately soak in water with 1/4 tsp turmeric and salt to prevent browning.

2. 2

   Par-boil the tough vegetables: Boil cubed raw jackfruit and plantain in salted water for 8 minutes until 70% cooked. Drain and keep aside.

3. 3

   Heat mustard oil: Heat 3 tbsp mustard oil until smoking. Reduce to medium.

4. 4

   Add panch phoron and aromatics: Add panch phoron — all five seeds crackle. Add bay leaves, dried red chilli and asafoetida. Sizzle 15 seconds.

5. 5

   Add ginger: Add ginger paste. Stir 1 minute.

6. 6

   Add spice powders: Turn to low. Add turmeric, cumin powder, coriander powder and red chilli powder. Stir 2 minutes.

7. 7

   Add the vegetables: Drain banana flower. Add banana flower, par-boiled jackfruit and plantain to the spiced oil. Stir to coat every piece.

8. 8

   Add fresh coconut: Add fresh grated coconut. Stir. The coconut will absorb the spiced oil and coat the vegetables.

9. 9

   Cook covered on low heat: Add 2 tbsp water. Add sugar and salt. Cover and cook on low heat for 15 minutes until all vegetables are completely tender. Open once to stir gently.

10. 10

    Finish dry: Uncover. Cook 3 minutes to evaporate any remaining moisture. The ghonto should be dry or almost-dry — no gravy. Add garam masala and ghee. Serve alongside steamed rice.

11. 11

    Note: Ghonto is the term for a Bengali mixed vegetable preparation where multiple vegetables are cooked together in a cohesive, dry or semi-dry form. The Bhog-style ghonto — made as an offering at temple celebrations — follows specific rules: no onion, no garlic, and a specific combination of vegetables that includes banana flower (mocha) which is considered auspicious. The complexity of cleaning and preparing banana flower makes ghonto a time-consuming but deeply respected preparation.