Mochar Ghonto Banana Flower Stir Fry Bengal

Method

1. 1

   Prepare the banana flower — the most time-consuming step: Banana flower preparation is unique and requires patience. Apply a little oil to your hands before starting — the flower will stain and make your hands sticky without it. Remove and discard the outermost tough dark purple bracts (the large petal-like leaves). As you peel back each bract, collect the small pale flower buds inside.

2. 2

   Remove the inner petal and stamen from each bud: Each small bud has a thin inner translucent petal (like a transparent wrapper) and a thin, hard central stamen. Both must be removed from each bud — they are tough and do not cook down well. Work systematically — pull out the stamen from the centre and peel away the transparent wrapper from each bud.

3. 3

   Chop the cleaned buds: After cleaning all the buds, finely chop them. As you chop the banana flower will oxidise (turn brown) — immediately place the chopped pieces in a bowl of water with 1 tsp of lemon juice or a pinch of salt to prevent browning.

4. 4

   Squeeze out the moisture: After all the chopping is done, drain the banana flower. Take handfuls and squeeze firmly to remove as much water as possible. Excess water will steam the vegetable instead of letting it fry.

5. 5

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a wide heavy pan on high until smoking. Reduce to medium. The smoking removes the pungency of raw mustard oil.

6. 6

   Add tempering: Add panch phoron, bay leaves and dried red chilli. They will crackle. Stir 15 seconds.

7. 7

   Add potato cubes: Add the diced potato. Fry stirring occasionally on medium heat for 5 minutes until the edges turn light golden.

8. 8

   Add banana flower and spices: Add the squeezed banana flower to the pan. Add ginger paste, chopped green chilli, turmeric, cumin powder and coriander powder. Mix everything together. Add salt.

9. 9

   Cook dry on medium heat: Cook on medium heat stirring every 3 minutes for 15 to 20 minutes. The banana flower will release some moisture as it cooks — keep cooking until all the moisture evaporates and the mixture becomes dry and fragrant. The banana flower and potato should be cooked through and slightly browned.

10. 10

    Finish with coconut and ghee: Add the fresh grated coconut and sugar. Stir well. Add 1 tsp ghee. Cook 2 more minutes. Serve with steamed rice.

11. 11

    Note: Mochar Ghonto is considered one of the most skill-testing vegetarian preparations of Bengal — the labour of preparing the banana flower puts off many cooks but the result has a flavour depth that makes the effort worthwhile. The banana flower is called mocha in Bengali and grows on every banana plant. Traditionally made for Saraswati Puja and other vegetarian festival days.