Mochar Ghonto Recipe (Traditional Banana Blossom Curry From West Bengal)
A vegetarian Bengali Recipes recipe with banana flower (vazhaipoo) - cleaned and chopped, potato (aloo) - cubed, turmeric powder (haldi) - divided. Ready in 1h 30m, serves 3.
Curated byAnanya Chatterjee🇮🇳
Instructions
20 steps- 1
To begin making the Mochar Ghonto recipe, we will first clean the banana blossom/plantain flower
banana flower (vazhaipoo) - cleaned and chopped(1) - 2
Oil your hands and start working with the banana flowers
banana flower (vazhaipoo) - cleaned and chopped(1) - 3
Firstly, peel the purple layers and remove the florets
- 4
In each floret remove the longest string with a round head called the 'stamen' and the translucent thin cover
- 5
Now chop the florets finely and soak them in diluted buttermilk or plain water
fresh coconut - finely chopped(1/4 cup)green chillies - finely chopped(2) - 6
Add turmeric and salt to the buttermilk and allow it to soak overnight (refrigerated) or at least for 30 minutes
turmeric powder (haldi) - divided(1/4 teaspoon)salt - to taste - 7
To cook the banana blossom/plantain flower, drain the water from the florets
banana flower (vazhaipoo) - cleaned and chopped(1) - 8
Pressure cook them in a cooker with 1/2 cup water upto 2 whistles
- 9
Once cool, gently mash using the back of a ladle
- 10
The next step is to make the curry
- 11
Heat a heavy bottomed pan with mustard oil over low flame
teaspoons mustard oil(2) - 12
When the oil starts to smoke, add bay leaves and cumin seeds
cumin seeds (jeera)(1/2 teaspoon) - 13
Now add the grated ginger and garlic and saute for 30 seconds
inch ginger - grated(1/2)garlic - grated(4) - 14
Stir in the cubed potatoes, chilli powder, salt and 1/4 cup water let the potatoes cook for 5 to 7 minutes
potato (aloo) - cubed(1)turmeric powder (haldi) - divided(1/4 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/4 teaspoon)salt - to taste - 15
Once the potatoes are cooked and dry add the cooked banana blossom, sugar and mix well
banana flower (vazhaipoo) - cleaned and chopped(1)potato (aloo) - cubed(1)sugar(1/2 teaspoon) - 16
Cook covered for 2 minutes
- 17
Adjust salt and add the ground coconut-chilli mixture
red chilli powder(1/2 teaspoon)salt - to tastefresh coconut - finely chopped(1/4 cup) - 18
Immediately add the garam masala powder, stir well over medium flame and switch off
turmeric powder (haldi) - divided(1/4 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/4 teaspoon) - 19
Garnish with a teaspoon of ghee
ghee - (clarified butter)(1 teaspoon) - 20
Mochar Ghonto is a dry curry recipe and is often served along with steaming hot rice and ghee
ghee - (clarified butter)(1 teaspoon)
Rate this recipe
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Mochar Ghonto Recipe (Traditional Banana Blossom Curry From West Bengal)
A vegetarian Bengali Recipes recipe with banana flower (vazhaipoo) - cleaned and chopped, potato (aloo) - cubed, turmeric powder (haldi) - divided. Ready in 1h 30m, serves 3.
Curated byAnanya Chatterjee🇮🇳
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Directions
20 steps- 1
To begin making the Mochar Ghonto recipe, we will first clean the banana blossom/plantain flower
banana flower (vazhaipoo) - cleaned and chopped(1) - 2
Oil your hands and start working with the banana flowers
banana flower (vazhaipoo) - cleaned and chopped(1) - 3
Firstly, peel the purple layers and remove the florets
- 4
In each floret remove the longest string with a round head called the 'stamen' and the translucent thin cover
- 5
Now chop the florets finely and soak them in diluted buttermilk or plain water
fresh coconut - finely chopped(1/4 cup)green chillies - finely chopped(2) - 6
Add turmeric and salt to the buttermilk and allow it to soak overnight (refrigerated) or at least for 30 minutes
turmeric powder (haldi) - divided(1/4 teaspoon)salt - to taste - 7
To cook the banana blossom/plantain flower, drain the water from the florets
banana flower (vazhaipoo) - cleaned and chopped(1) - 8
Pressure cook them in a cooker with 1/2 cup water upto 2 whistles
- 9
Once cool, gently mash using the back of a ladle
- 10
The next step is to make the curry
- 11
Heat a heavy bottomed pan with mustard oil over low flame
teaspoons mustard oil(2) - 12
When the oil starts to smoke, add bay leaves and cumin seeds
cumin seeds (jeera)(1/2 teaspoon) - 13
Now add the grated ginger and garlic and saute for 30 seconds
inch ginger - grated(1/2)garlic - grated(4) - 14
Stir in the cubed potatoes, chilli powder, salt and 1/4 cup water let the potatoes cook for 5 to 7 minutes
potato (aloo) - cubed(1)turmeric powder (haldi) - divided(1/4 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/4 teaspoon)salt - to taste - 15
Once the potatoes are cooked and dry add the cooked banana blossom, sugar and mix well
banana flower (vazhaipoo) - cleaned and chopped(1)potato (aloo) - cubed(1)sugar(1/2 teaspoon) - 16
Cook covered for 2 minutes
- 17
Adjust salt and add the ground coconut-chilli mixture
red chilli powder(1/2 teaspoon)salt - to tastefresh coconut - finely chopped(1/4 cup) - 18
Immediately add the garam masala powder, stir well over medium flame and switch off
turmeric powder (haldi) - divided(1/4 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/4 teaspoon) - 19
Garnish with a teaspoon of ghee
ghee - (clarified butter)(1 teaspoon) - 20
Mochar Ghonto is a dry curry recipe and is often served along with steaming hot rice and ghee
ghee - (clarified butter)(1 teaspoon)
Rate this recipe
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