Mochar Ghonto, also known as Kolar Mocha or banana flower is a healthy and unique dish. It is rich in iron and other nutrients and is an ethnic Bengali delicacy. This dish brings you the taste of Bengal. A cuisine rich and traditional in its cores; the Bangla cuisine.
The crop of the land, Mocha or banana, is a very close part of the Bengali culture. They not only cook it but also eat on its leaves, every part of it is important to them. This dish is full of flavor and is very unique in nature.
To make Mochar Ghonto, take out the banana flowers from the banana bark. Then, boil the flowers and grind them to make a paste. After that, heat oil in a pan and add onion and cumin paste to it. Also, add spices, the banana flower paste, and water to it. Cover it with a lid and cook it for 20 minutes.
This little snippet doesn’t cover all the information about the recipe. Find the complete details of the recipe below. There are other main course recipes on our blog as well that you should also check.
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4. Veal Marsala– Chicken (Veal) Marsala is an Italian-American dish made from chicken breast and marsala wine. It dates its origin back to the 19th century and is a variation of traditional Italian Scaloppine dishes.
Mochar Ghonto Recipe
- 1 kg Banana Bark (Kolar Mocha) (cut in small pieces)
- 4-5 Green Chilies
- 1 tablespoon Onion Paste
- ½ teaspoon Cumin Paste
- 2 tablespoons Vegetable Oil
- Water (as required)
- 2 Bay Leaves
- 1 teaspoon Red Chili Powder
- 2 teaspoons Turmeric Powder
- 2-3 Cinnamon Sticks
- Salt (as required)
- Peel the skin off the banana bark. Take out the thin thread-like structure from each of the flower petals (banana flowers-mocha).
- Now, boil the banana flowers in water. After they are done, grind the boiled flowers into a soft paste.
- Heat oil in a pan and add the onion and cumin paste to it. Also, add bay leaves, red chilli, turmeric powder, salt and cinnamon sticks.
- Stir well and add the banana bark paste. Stir and mix well by adding 1/2 cup of water.
- Cover it with a lid and cook for 20 minutes.
- Take the lid off every now and then and stir the mixture.
- Sprinkle the green chillies over it. Cook until the water dries up and the ingredients release the oil.
- Serve hot.