Thor Ghonto
A quintessential Bengali dry curry where finely diced banana stem is slow-cooked with minimal water in a mustard-poppy seed paste until all the moisture evaporates. The tempering of bay leaf, panch phoron, and grated coconut gives it a nutty, mildly sweet finish. This vegetarian niramish dish is a textural delight, with the soft, tender stem pieces lightly coated in aromatic spices.
For 4 servings
- prep
Prepare the banana stem.
1.Remove the tough outer layers of the banana stem until you reach the tender core.2.Cut the core into thin round slices, then finely dice them.3.Immediately submerge the diced stem in a bowl of water with a few drops of lemon juice to prevent discoloration.4.Peel the potato and cube it into small, even pieces about the size of the diced stem. - prep
Make the poppy seed paste.
1.Soak the poppy seeds in 2 tbsp of warm water for 15 minutes. Drain well.2.Transfer the soaked poppy seeds and the chopped ginger to a small grinder.3.Grind to a smooth, thick paste, adding 1-2 teaspoons of water only if needed. - saute · ~7 min
Temper the spices and brown the potatoes.
1.Heat mustard oil in a wok or kadai over medium heat until it smokes lightly.2.Reduce the heat, add bay leaves and panch phoron, and let them splutter.3.Add the cubed potatoes and sauté, stirring often, until they turn golden and crisp on the edges (6-7 minutes).4.Remove the potatoes with a slotted spoon and set aside, leaving the oil in the pan. - saute · ~6 min
Cook the banana stem.
1.Drain the diced banana stem thoroughly and add it to the same pan.2.Sauté the stem over medium heat, stirring continuously, for 5–6 minutes until it loses its raw smell and the moisture starts to evaporate.3.Add the turmeric powder, red chili powder, and salt. Mix well. - simmer · ~12 min
Combine and slow-cook the dish.
1.Stir the ground poppy seed-ginger paste into the pan and cook for 2 minutes.2.Add the fried potatoes, slit green chilies, sugar, and water. Mix everything together.3.Cover the pan with a tight-fitting lid and cook on the lowest possible heat for 10 minutes, or until the banana stem is tender but not mushy.4.Remove the lid. If any liquid remains, increase the heat and dry it out completely while stirring gently. - saute · ~1 min
Finish with coconut and ghee.
1.Push the curry to the sides of the pan, creating a small well in the center.2.Add the grated coconut to the center and toast it for 30-45 seconds until fragrant.3.Fold the toasted coconut into the curry.4.Turn off the heat, drizzle ghee on top, and mix gently. - serve · ~5 min
Rest briefly and serve hot.
Let the Thor Ghonto sit covered for 5 minutes before serving. This resting time allows the flavors of panch phoron and mustard oil to meld beautifully.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1When dicing the banana stem, remove every bit of the fibrous outer ring to avoid stringy bites.
- 2Grind the poppy seed paste very smooth; any coarse bits can turn bitter when cooked.
- 3Let the mustard oil come to a smoking point before reducing heat—this tames its pungency.
- 4Do not skip toasting the coconut in the well; it adds a crucial nutty layer.
- 5Rest the dish covered for 5 minutes so the panch phoron and mustard oil flavors mingle.
- 6If the banana stem is very tender, reduce the covered cooking time to 7 minutes to prevent mush.
- 7This dry curry tastes even better the next day as the spices settle, but reheat gently to avoid drying.
Adapt it for your goals.
Vegan
Skip the ghee finish or replace with an extra drizzle of mustard oil; the coconut and poppy seed paste keep it rich and satisfying.
Low oilLow-oil
Reduce mustard oil to 2 tbsp and sauté the stem in 1 tbsp water instead; the poppy seed paste still lends body.
Nutty twistNutty twist
Swap the grated coconut for 2 tbsp roasted crushed peanuts or cashew powder for a different nutty finish.
Why this is on our healthy list.
Supports Digestion
Banana stem is known for its high fiber and natural diuretic properties, helping to regulate bowel movements and flush toxins.
Rich in Potassium
Banana stem provides a plant-based source of potassium, which supports healthy blood pressure and muscle function.
Low in Calories
This dish uses minimal water and oil, making it a light yet satiating vegetarian curry ideal for balanced meals.
Frequently asked questions
Fresh banana stem gives the best texture; frozen tends to be waterlogged and can make the dish soggy. Canned is not recommended.
