Mochar ghonto

Method

1. 1 Peel off each layer of the banana flower sheath, remove the stamens and the tough stem, then chop finely.
2. 2 Soak chopped banana blossoms in lemon water for 1 hour; if not soaked, the blossoms will turn black and become bitter.
3. 3 Boil the banana blossoms for 15 minutes, then squeeze them dry with a cloth. The drier they are, the better, as this is a dry stir-fry dish.
4. 4 Sauté panch phoron in mustard oil for 40 seconds, then add diced potatoes and fry for 6 minutes.
5. 5 Sauté banana blossoms, ginger, turmeric, and green chilies for 15 minutes over medium heat.
6. 6 Add the grated coconut and palm sugar, then stir-fry for the last 8 minutes until the mixture is dry and fluffy.