Mochar Ghanta
November 20, 2012

Banana blossom cooked with bengali spices and coconut usually served with dal and rice

Cuisine Bengali
Course Main Course
Serves 4
Method Stovetop
Difficulty Easy
Cook Time 25  minutes
  • Cuisine Bengali
  • Course Main Course
  • Serves 4
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 25  minutes
Ingredients
cooking oil
2   tablespoon
bay leaves
2  
green chili
3  
grated coconut
4   tablespoon
salt
2   teaspoon
ghee
1   teaspoon
cumin powder or jeera powder
1   teaspoon
turmeric powder
1/2   teaspoon
banana blossom (medium size)
1  
potato (large)
1  
Instructions

1. Separate the flowers after peeling away the outer leaves.

2. Cut the separated flowers into fine pieces. Soak it in water and keep aside.

3. Cut the potato into small cubes.Set aside the required spices

4. Heat oil to a deep pan or Kadai for 3-4 minutes. Add bay leaves and the cut potato cubes and then fry.

5. Add the green chili, cumin powder and turmeric powder mixed with little water cook for 1 minutes

6. Drain the water . Then add the soaked cut banana blossoms to the pan.

7. Add salt and the grated coconut. Mix it well and allow to cook for 2 minutes. Add ghee and mix thoroughly.