Thorer Ghonto
A classic Bengali delicacy made from the tender core of a banana stem. This unique, fibrous vegetable is cooked with lentils and coconut into a flavorful, semi-dry curry that's both healthy and delicious.
For 4 servings
5 steps. 25 minutes total.
- 1
Prepare the Banana Stem and Dal (Approx
- a.20 minutes)
- b.Peel the tough, fibrous outer layers of the banana stem until you reach the tender, white inner core.
- c.Slice the core into thin discs. As you slice each disc, immediately wrap the fibers that come out around your finger and pull them off. This step is crucial for a good texture.
- d.Finely chop the de-fibered discs and place them in a large bowl of water mixed with 1/2 tsp of the turmeric powder. This prevents them from browning.
- e.Rinse the chana dal thoroughly and soak it in fresh water for at least 30 minutes, then drain completely.
- 2
Pressure Cook the Mixture (Approx
- a.15 minutes)
- b.In a pressure cooker, combine the drained chopped banana stem, soaked chana dal, and diced potatoes.
- c.Add the remaining 1/2 tsp turmeric powder, 1/2 tsp of the salt, and 1 cup of water.
- d.Secure the lid and pressure cook on medium heat for 2 whistles. The stem and dal should be tender but not completely mushy.
- e.Allow the pressure to release naturally. Once safe to open, drain any excess water and set the boiled mixture aside.
- 3
Temper the Spices (Tadka) (Approx
- a.2 minutes)
- b.Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke lightly.
- c.Reduce the heat to medium, then add the panch phoron, bay leaf, and broken dried red chilies. Sauté for about 30-45 seconds until they crackle and release their aroma.
- 4
Sauté and Combine (Approx
- a.8 minutes)
- b.Add the ginger paste to the pan and sauté for about a minute until its raw smell disappears.
- c.Stir in the cumin powder and cook for another 30 seconds.
- d.Immediately add the boiled banana stem mixture to the kadai. Stir gently to coat everything with the tempered spices.
- e.Add the remaining 1/2 tsp salt, sugar, and slit green chilies. Mix well.
- f.Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld. Stir occasionally.
- 5
Finish and Serve (Approx
- a.5 minutes)
- b.Uncover the pan, add the fresh grated coconut, and mix well. Cook for another 2 minutes until the coconut is well incorporated.
- c.Turn off the heat. Drizzle the ghee over the top and sprinkle with garam masala powder.
- d.Gently stir one last time to combine. Let the dish rest for 5 minutes before serving.
- e.Serve hot with steamed rice and dal for a complete Bengali meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Removing the fibers from the banana stem is the most important step for a pleasant texture. Don't skip it.
- 2Using mustard oil gives the dish its authentic Bengali flavor, but you can use any neutral vegetable oil if you prefer.
- 3The small amount of sugar is essential to balance the slight astringency of the banana stem and enhance the overall taste.
- 4For a richer flavor, you can lightly toast the grated coconut in a dry pan until golden before adding it to the ghonto.
- 5If you don't have a pressure cooker, you can boil the banana stem mixture in a covered pot until tender, which may take 20-25 minutes.
- 6Slightly mash some of the potato cubes with the back of your spoon while cooking to help bind the dish together.
Adapt it for your goals.
Ingredient Swap
For a different texture, you can use soaked yellow moong dal instead of chana dal. It will cook faster and have a softer consistency.
Vegan VersionVegan Version
To make this dish fully vegan, simply omit the ghee at the end or replace it with a teaspoon of coconut oil for a complementary flavor.
Richer FlavorRicher Flavor
For a richer, nuttier version, add a tablespoon of poppy seed paste (posto bata) along with the ginger paste and sauté well.
Add VegetablesAdd Vegetables
You can add other vegetables like green peas or diced carrots along with the potato in the pressure cooker for added color and nutrition.
Why this is on our healthy list.
Excellent Source of Fiber
The banana stem is packed with dietary fiber, which is crucial for maintaining a healthy digestive system, preventing constipation, and promoting gut health.
Natural Detoxifier
Banana stem is a natural diuretic, which helps in flushing out toxins from the body. This property supports healthy kidney and bladder function.
Aids in Weight Management
Being low in calories and high in fiber, this dish keeps you feeling full for longer, helping to curb overeating and supporting weight loss goals.
Rich in Potassium
Like the fruit, the banana stem is a good source of potassium, an essential mineral that helps regulate blood pressure and is beneficial for heart health.
Frequently asked questions
Thorer Ghonto is a traditional, semi-dry Bengali curry made from the finely chopped inner core of a banana stem (known as 'thor'). It's cooked with spices, lentils (dal), and coconut, creating a unique and flavorful side dish.