how to make narkel diye mochar ghonto
The banana blossom/flowers are called in Bengali Mocha, which is the storehouse of the nutrition, it helps to control diabetes, prevent heart disease due to presence of many antioxidants, slow down the ageing process and many more. Take out the florets, cut it into small pieces, boil it and cook with coconut and other spices; this is how to make narkel diye mochar ghonto/Bengali banana blossom curry.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 3-4 Persons
- 1 medium size mocha / banana blossom, cleaned and chopped finely
- potato, cubed
- Gobindobhog rice- 2 table spoon (soaked in water for half an hour)
- 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
to make narkel diye mochar ghonto
- Prepare the banana flower first; peel the outer layers and remove the florets inside. Discard the transparent small cover and thick stamen(hood on top) and keep the edible portion in a pot.
- After peeling all the florets chop them up and boil with turmeric powder and salt, drain and keep aside.
- Take a pan or kadai, heat ghee and fry the potatoes and remove into a plate.
- Now in the same ghee add bay leaf and the cumin seeds for tempering.
- As they splutter and sizzle add the soaked Gobindobhog rice and cook for two minutes, now the fine aroma of ghee and rice starts coming.
- Now we can add the boiled mocha followed by ginger paste and just mix it with rice then add coconut and cook for 2-3 minutes.
- This is the time to add the spices i.e. turmeric powder, cumin powder, sugar and salt, cook for another 2-3 minutes then add water, allow it to cook for 10 minutes or till the water dries up.
- Open the lid. Sauté continuously, the left over ghee and garam masala.
- Take it out from the burner, mix it well. Serve with steamed rice and dal.