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A classic Bengali delicacy made from banana blossoms and potatoes, simmered in a fragrant blend of spices. This unique vegetarian dish, also known as 'Mochar Ghonto', has a meaty texture and pairs wonderfully with steamed rice.
For 4 servings
Prepare the Banana Blossom (15-20 minutes)
Sauté the Potatoes (6-8 minutes)
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A classic Bengali delicacy made from banana blossoms and potatoes, simmered in a fragrant blend of spices. This unique vegetarian dish, also known as 'Mochar Ghonto', has a meaty texture and pairs wonderfully with steamed rice.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 231.33 calories per serving with 3.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Temper and Cook the Masala (3-4 minutes)
Combine and Simmer (10-12 minutes)
Finish and Serve (2 minutes)
For a classic Bengali non-vegetarian version called 'Mocha Chingri', add 150g of small prawns (chingri). Sauté the prawns after frying the potatoes, set them aside, and add them back to the curry along with the banana blossom.
Add 1/2 cup of boiled black chickpeas (kala chana) or sprouted moong beans along with the potatoes for extra protein, texture, and nutritional value.
Use 1 tsp of Bengali 'Panch Phoron' (a five-spice blend of cumin, fennel, fenugreek, nigella, and mustard seeds) instead of just cumin seeds for a more complex and authentic aroma.
Banana blossom is an excellent source of both soluble and insoluble fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish provides essential minerals like potassium, iron, and magnesium from the banana blossom, contributing to better heart health, improved hemoglobin levels, and reduced anxiety.
The use of spices like turmeric (containing curcumin) and ginger gives the dish natural anti-inflammatory and antioxidant benefits, which can help combat cellular damage.
Yes, it's quite healthy. Banana blossom is rich in fiber, vitamins, and minerals. The dish is plant-based and uses traditional spices like turmeric and ginger, which have anti-inflammatory properties. Using mustard oil in moderation also provides healthy fats.
One serving (approximately 185g) contains around 220-250 calories. This is an estimate and can vary based on the amount of oil, ghee, and coconut used.
The key is to immediately immerse the chopped blossom in a bowl of water mixed with a little turmeric powder or a splash of lemon juice. This acidic or antioxidant-rich water prevents oxidation, which causes the browning.
Absolutely. The recipe is almost vegan. Simply skip the final addition of ghee or replace it with a teaspoon of mustard oil or any other plant-based butter to get a similar richness.
Canned banana blossoms are a good alternative and are available in many Asian grocery stores. Drain them well, rinse, and chop them. You can skip the initial pressure cooking step as they are already cooked, but boiling them for 5 minutes can help remove any metallic taste from the can.