Niramish Mochar Ghonto  Recipe | Banana Blossom Bengali Recipe

In my childhood, whenever my mother prepared Niramish Mochar Ghonto, I used to sit right in front of her. The sight of the mocha flowers delighted me. She would gently unveil the crimson petals, unfolding them like a precious treasure chest, and then reveal the cream-coloured blossoms. The exquisite colour combination left me utterly mesmerized and irresistibly drawn to them. However, despite my fascination, I never tasted Niramish Mochar Ghonto after cooking. Perhaps, back then, I couldn’t fully grasp their true flavour and virtues.

It was a time when my mother had to coax me to try them. On the days when Niramish  Mochar Ghonto was on the menu at our home, she would lovingly warn me at the dining table, “Eating mocha will make your blood thick.” Yet, as a child, I didn’t pay much attention to these wise words; they seemed to slip away from my young ears. I failed to comprehend the significance of it all.

But as I grew older, gradually and steadily, I came to understand the genuine taste and the remarkable qualities of mocha. It was then that I truly appreciated the wisdom of my mother’s advice. From that point on, I developed a deep fondness for how she skillfully cooked mocha in the kitchen.

However, it’s my story. Now, let us embark on a journey to discover the art of crafting the delightful Niramish  Mocha Ghonto, a culinary masterpiece that captivates the hearts of all who taste it. This exquisite dish, when savoured, entwines itself with the soul of any gastronome, leaving an everlasting love for its rich flavours and enchanting aroma. To create this wonder, one shall require a medley of finely chosen ingredients, skillfully blended with love and passion. From that moment on, it becomes a cherished favourite of those fortunate enough to indulge in its splendor during their dining experience.

Niramish Mochar Ghonto holds a special place in Bengali culture, hailing from the fertile land of West Bengal, India. The word “mochar” refers to the banana blossom, and “ghonto” signifies a medley or mishmash. It is a quintessential part of Bengali cuisine, especially during festivals and family gatherings. The dish exemplifies the region’s love for vegetarian delicacies and the creativity and versatility of traditional Bengali cooking.

Mochar Ghonto  Recipe Ingredients:

• 1 cup chopped banana blossoms (Mocha)
• 1 potato, diced
• 1 bay leaf
• 1 dry red chilli
• 2 cardamom
• 1 teaspoon panch phoron
• 1/2 cup grated coconut
• 2-3 green chillies, cut lengthwise
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon sugar
• 1 tablespoon ghee
• 2 tablespoons mustard oil (you can use any vegetable oil if mustard oil is not available)
• Salt to taste

Mochar Ghonto Recipe Instructions:

1. Fry potato:

• Heat mustard oil in a separate frying pan.
• Add diced potato and sprinkle salt and turmeric. Saute for 5-6 minutes until it turns medium soft. and keep aside

2. Prep the Banana Blossoms:

• Take the banana blossoms and remove the outer purple layers until you reach the tender cream-coloured part inside.
• Discard the translucent cover and the hard, fibrous blub inside the flowers.
• Clean the flowers with fresh water.

• Finely chop the cream-coloured flowers.

3. Boil to a pressure cooker:

• In a pressure cooker, add water along with a pinch of salt and turmeric powder.
• Add chopped banana blossoms to the pressure cooker, cover it, and let it boil over medium heat. Wait for a single whistle.

4. Fry the potato :

• Heat mustard oil in a separate frying pan.
• Add diced potato and sprinkle salt and turmeric. Saute for 5-6 minutes until it turns medium soft. and keep aside

5. Cook the Vegetables:

• In a pan, heat the mustard oil until it reaches its smoking point. Then, reduce the heat to medium.
• Add the dry red chilli, bay leaf and cardamom. Let them sizzle for a few seconds to release their flavours.
• Add panch phoron. Allow them to splutter.
• Add the ginger paste and sauté for a minute until the raw smell disappears.

6. Add Spices and vegetables.

• Now, add the chopped banana blossoms.
• Sprinkle a little bit of water if it’s dry, and add salt to taste.
• Add turmeric powder, cumin powder, coriander powder, and green chillies, and stir the spices evenly over medium heat for 4-5 minutes.
• Add the fried potato to the pan. Mix everything well.

7. Cook and Simmer:

• Let the mixture cook on low heat. The banana blossoms and potatoes should become tender, but not mushy.
• Occasionally, stir and check for the desired tenderness.
• Once the vegetables are cooked, add sugar and ghee to balance the taste and enhance the flavour. Mix everything together.

Serving Suggestion:

Serve Niramish Mochar Ghonto with steamed rice or luchi (Bengali deep-fried bread) to complement its rich flavours. Add a side of cucumber and tomato salad or a dollop of tangy chutney to enhance the meal. This hearty and satisfying dish is perfect for family gatherings or as a centrepiece during festive feasts.

FAQ On Mochar Ghonto:

Q: Can I use canned banana blossoms instead of fresh ones?

A: While fresh banana blossoms are preferred for their authentic taste and texture, canned ones can be used as a convenient alternative. Ensure to rinse them thoroughly before cooking.

Q: Can I add other vegetables to Niramish Mochar Ghonto?

A: Absolutely! Feel free to experiment with vegetables like carrots, and beans, to add more colour and nutrients to the dish.

Q: Is Niramish Mochar Ghonto spicy?

A: The level of spiciness can be adjusted according to personal preference. Use less or more red chilli powder to suit your taste.

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