how to make chingri diye mochar ghonto

how to make chingri diye mochar ghontohow to make chingri diye mochar ghonto

Mocha is a brown colored banana flower, in Bengali it is known as mocha. You have to take out the florets from the inside of this conical shape mocha for cooking purpose. How to take it out and clean the mocha you can refer how to make narkel diye mochar ghonto. Take out the florets, cut it into small pieces, boil it and cook with coconut, prawns and other spices; this is how to make chingri diye mochar ghonto/Bengali banana blossom curry with prawns.

Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 3-4 Persons

Ingredients

  • 1 medium size mocha / banana blossom, cleaned and chopped finely
  • potato, cubed
  • prawn-200 gm(medium size)
  • Grated fresh coconut-2tbsp.
  • Ghee-2 tsp
  • Bay leaves-2
  • Green chilies-2
  • Cumin seeds-1 tsp
  • Green cardamoms-2
  • 1 tsp. ginger paste
  • Turmeric powder-1/2 tsp.
  • Cumin powder-1 tsp
  • Garam masala powder-1/4th tsp
  • 1 tsp. sugar
  • salt to taste

 

how to make chingri diye mochar ghonto

 

Clean and wash the prawns, rub it with turmeric powder and salt and keep it aside for 10 minutes.

In a hard bottomed pan heat oil and fry the prawn and keep aside.

After peeling all the florets chop them up and boil with turmeric powder and salt, drain and keep aside.

In the same oil add cumin seeds, bay leaves, cardamoms and red chili for tempering.

As they splutter and sizzle add the potatoes and cook for two minutes.

Add coconut, ginger and green chili paste and cook for another 2 minutes, then add turmeric and cumin powder and mix it well.

Now slowly add the boiled banana flower and mix it well and cook it for 3-4 minutes: add water, salt and sugar and cover the lid.

After 5 minutes check it boiled properly or not then add the fried prawns and cook for another two minutes.

Sprinkle ½ spoon of ghee and garam masala over it and serve hot with steam rice and dal.

 

 

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