Thorer Ghonto

1. 1
   prep · ~10 min

   Clean and dice the banana stem.

   Peel the outer layers of the banana stem until you reach the tender white core. Slice the core into thin rounds, removing any fibrous strands that wrap around each slice. Chop the rounds into small dice and immediately transfer to a bowl of water to prevent discoloration.

2. 2
   boil · ~8 min

   Parboil the diced banana stem.

   Drain the soaking water. In a pressure cooker, add the diced banana stem, 1 cup of fresh water, and a pinch of salt. Pressure cook for exactly 1 whistle on medium heat. Release pressure immediately to avoid overcooking. Drain the cooked stem and set aside.

3. 3
   temper · ~2 min

   Temper the oil with whole spices.

   Heat mustard oil in a frying pan over medium heat until it reaches its smoking point and turns pale yellow. Lower the heat, add bay leaves, cumin seeds, and dried red chilies. Let the spices splutter and become aromatic.

4. 4
   saute · ~3 min

   Build the masala base.

   1.Add the grated coconut to the pan and sauté for 2 minutes until lightly golden.

   2.Add ginger paste and slit green chilies, sautéing for another minute until the raw aroma fades.
5. 5
   simmer · ~5 min

   Combine banana stem with the masala.

   1.Add the parboiled banana stem dice to the pan along with turmeric powder, remaining salt, and sugar.

   2.Mix well to coat every piece with the masala and cook for 4-5 minutes, stirring occasionally.
6. 6
   simmer · ~3 min

   Finish with milk and ghee.

   Pour in the milk and stir to combine. Let it simmer gently until the milk is fully absorbed and the dish looks glossy. Drizzle ghee over the top, give a final gentle stir, and take it off the heat.

7. 7
   garnish

   Serve hot with steamed rice.

   Transfer the Thorer Ghonto to a serving bowl. It is best enjoyed immediately with a generous helping of hot steamed rice and a wedge of lemon on the side.

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