Photograph of the finished Mochar ghonto

India · Hoa chuối xào dừa Mochar ghonto

Mochar ghonto

1 hr 20 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Banana blossom Banana blossom 2.6 lb
  • Photograph of Shredded coconut Shredded coconut 9.9 oz
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Bengal panch phoron Bengal panch phoron 0.7 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Palm sugar Palm sugar 1.7 oz
  • Photograph of Mustard oil Mustard oil ⅔ cup
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.
Start cooking