Thor Ghonto

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.

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