Niramish Mochar ghonto recipe with step-by-step detail. Mochar ghonto is a ghee garam masala flavoured mushy banana flower curry accompanied with black chana and coconut. Chola narkel diye niramish mochar ghonto is a signature dish of Bengali no onion and garlic kitchen.
Mocha represents banana blossom or banana flower in our bengali language & any mushy Bengali curry called ghonto in our cuisine. So in one word, a Bong-style mushy banana blossom curry is mochar ghonto recipe.
Cleaned and finely chopped banana blossom (flower) is cooked with potato and overnight soaked black chana with simple spices. Grated coconut can be used to bring in an authentic touch, but not mandatory. Hing is also used to bring a good flavour like in any other Bengali niramish recipe.
Tips About Mochar Ghonto recipe
For cooking mochar ghonto, a ripe banana flower (misti kolar mocha) is the main criterion to make it tasty. Whereas green banana flower (kaccha kele ki phool or Kanch kolar mocha) flower is bitter in taste & needs to soak in acid or alkaline suspensions for long hours (at least for 1- 2 hours) to get rid of the bitterness & make it edibles. Milk of magnesia or Baking soda can fix that bitter issue as an alkaline substance. Whereas Vinegar works out the same as an acidic substance. Use anyone before cooking what you have at home.
How to get rid of the bitterness of Mocha aka Banana flower?
- To get rid of the bitterness of mocha, first choose the ripe banana flower, means Misti kolar mocha known as pake kele ka phool in hindi. To differentiate the ripe banana blossom from the green banana blossom, take a bite of the bottom portion of a flower, if tastes not bitter means that are a ripe banana flower. That is perfectly edible & good to taste as well.
- If not check at the time of buying and get a kancha kolar mocha. Then another way of getting rid of the bitterness is, after chopping the flowers, to soak them in water with 1 tsp Milk of magnesia (চুন in Bengali) or 2 tsp Baking soda (খাবার সোডা) for 1-2 hours. Or soak it in water with 2 – 3 tbsp Vinegar for 1-2 hours.
- If forgot to soak in acid or alkine before cooking. Then after pressure cooking, taste the boiled mocha water, if tastes bitter, completely drain that water, then cook. The chances of being bitter will be quite less, though that is not a healthy practice as vitamins & minerals also drain out along with water.
So better to check the banana flower while buying from the market.
Though cleaning and cutting are a little time-consuming. However, many online vegetable delivery apps now deliver it cleaned even chopped. So you can just wash it thoroughly before cooking. If have any doubt about bitterness, soak it with milk of magnesia or vinegar or baking soda at least for 1 – 2 hrs and then wash it thoroughly and cook.
You can also buy cleaned banana flowers and use a vegetable chopper to chop them faster.
Banana flower is a good source of calcium, potassium, magnesium, iron, copper, and zinc. So helps you to boost such kind of minerals deficiency. So good to health.
Let’s see how to make mochar ghonto at ease at home with my step-by-step recipe.
Have a look at my other Banana flower recipe – Mochar Chop (a Breadcrumb coated Banana Blossom Cutlet recipe) from my website.
Get a few more Niramish Bengali recipes
Niramish Mochar ghonto recipe – How to make mochar ghontoCourse: Side dishCuisine: Bengali, Indian, BangladeshDifficulty: Moderate
Ghee garam masala flavoured mochar ghonto is a signature dish made in our Bengali niramish (no onion and garlic) kitchen. A Bong-style mushy banana flower curry is called mochar ghonto recipe.
Ingredients of mochar ghonto
1 Medium Misti kolar Mocha / Ripe Banana flower
3 Medium size Potatoes
1/2 cup Soaked Black Chana / Kancha chola
3 tbsp Grated Coconut/ Narkel kora (Optional)
1/2 inch Ginger
1 Medium Tomato
2 Green Chillies
1 tsp Cumin Powder
1 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/8 tsp Hing / Asafoetida
1 Bay leaf
1/2 tsp Whole Cumin Seeds
2 tsp Sugar (as per taste)
1 tsp Salt (asper taste)
1/2 tsp Garam Masala Powder
1 ½ tbsp Ghee
2 tbsp Mustard Oil
How to make mochar ghonto recipe
- First clean up the banana flowers, finely chop them, thoroughly wash and soak them in water until cooking.
- In a pressure cooker, put the chopped banana flowers with potatoes (peeled & cut into 4 pieces) with 1 ½ cups (≈ 375 ml) of water.
- Place the cooker on medium to high flame and wait for 2 whistles to blow. Then turn off the heat.
- Remove the lid when the cooker automatically releases all pressure.
- When the pressure cooker is cooling down, in the meantime, heat a pan, add mustard oil and let it gets hot.
- Add whole cumin seeds (gota jeere) and bay leaf (tej pata) in hot oil, and let’s crackle.
- Then pour a paste of ginger -green chilli – tomato, cumin powder, red chilli powder and hing in oil, a little sauté.
- Once the masala releases oil from all sides, add overnight soaked black chana (Bhejano kancha chola) in it. Mix it well.
- Then add turmeric powder, and grated coconut or narkel kora (optional), mix it well and add salt and sugar as per taste. Fry it for 1 min.
- Add the boiled banana flower from the cooker to the pan. Mix it well. Cover the pan and keep the gas on slow to medium heat.
- Cook it until the water almost dries off and then mash a few potato cubes to make the curry mushy.
- Lastly, add garam masala powder & ghee. Mix it well. Cook it for more than 1 min by covering the pan. Then turn off the heat.
- chola-narkel-ghee-garam masala diye Niramish mochar ghonto is ready, dish it up with rice and dal.
- To make any banana flower dish, must use a ripe banana flower, not the green banana (Kanch kala or kaccha kela) flower. Choose the right one by taking a bite at the end of the flower if tastes not bitter means that are a ripe banana flower.
- To get rid of the bitterness of mocha, after chopping, soak them with 1 tsp Milk of magnesia or 2 tsp Baking soda for 1 -2 hours. Then thoroughly wash and cook.
- Or after chopping the mocha, soak it in 2 – 3 tbsp Vinegar to remove the bitterness. Then thoroughly wash (4-5 times) before cooking.
- Grated coconut can be used to bring in an authentic touch, but not mandatory.
- Hing also used to bring a good flavour like in any other niramish recipe.