Entree: India – Bengal – মোচার ঘন্টো ➤ Mochar Ghonto (Dry banana blossom and potato saute)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 1 medium banana blossom (banana flower), cleaned and finely chopped, approx. 1 lb (450 g) after cleaning
- 2 medium potatoes, peeled and diced, about 10 oz (280 g)
- 1/2 cup (40 g) freshly grated coconut (or 1/2 cup desiccated, rehydrated)
- 2 tbsp (15 g) poppy seeds, soaked in 2 tbsp (30 ml) warm water for 15 minutes and ground to a paste
- 1 tsp (5 g) panch phoron (Bengal five-spice) or 1 tsp (5 g) mustard seeds + 1/2 tsp (2.5 g) fenugreek if unavailable
- 2–3 green chilies, slit (or to taste)
- 1/2 tsp (2 g) turmeric powder
- 2 tbsp (30 ml) mustard oil (or vegetable oil if unavailable)
- 1 tsp (5 g) sugar (optional, to balance bitterness)
- Salt to taste
- 1 tbsp (15 ml) ghee or 1 tbsp (15 ml) oil for finishing
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Clean the banana blossom: remove outer bracts until you reach the tender pale layers. Finely chop the inner florets and immediately place them in a bowl of water with 1 tbsp (15 ml) lemon juice or 1 tsp (5 ml) vinegar to prevent darkening. Drain and squeeze out excess liquid before cooking.
2. Prepare poppy-coconut mix: grind the soaked poppy seeds to a smooth paste. Mix the poppy paste with grated coconut and set aside.
3. Par-cook potatoes and banana flower: heat 1 tbsp (15 ml) mustard oil in a skillet over medium heat. Add diced potatoes with 1/4 tsp (1 g) turmeric and a pinch of salt; sauté until they start to soften, about 6–8 minutes. Remove and set aside. In the same skillet add a little oil and sauté the prepared banana blossom with remaining 1/4 tsp (1 g) turmeric for 6–8 minutes until it begins to soften.
4. Temper and combine: heat remaining 1 tbsp (15 ml) mustard oil in the skillet, add panch phoron and let seeds crackle briefly. Add slit green chilies and the sautéed banana blossom and potatoes back into the pan. Stir to combine.
5. Add coconut-poppy mixture and finish: add the coconut-poppy paste, 1 tsp (5 g) sugar (if using), and salt. Cook on medium-low, stirring frequently, until the mixture is fairly dry and the flavors meld, about 8–10 minutes. Drizzle ghee over the dish and toss once.
6. Serve: taste and adjust seasoning, garnish with chopped cilantro, and serve warm with steamed rice.