Bengali cuisine is renowned for its rich and diverse flavors, and Mochar Ghonto is no exception. This traditional Bengali dish is a vegetarian delight made from banana blossoms, locally known as “Mocha.” Mochar Ghonto is not just a meal; it’s an art form that showcases the culinary excellence of Bengali culture. In this article, we’ll explore the origins, preparation, and significance of Mochar Ghonto in Bengali cuisine.

The Origin of Mochar Ghonto

The origin of Mochar Ghonto can be traced back to the heart of West Bengal, India. Bengal has a long history of embracing vegetarianism, especially among its Hindu population. Mochar Ghonto is a testament to the creativity and resourcefulness of Bengali cooks who transformed the humble banana blossom into a culinary masterpiece.

Banana blossoms, though not as commonly used as other vegetables, are a vital part of Bengali cuisine. They are believed to have numerous health benefits, and their unique taste and texture make them a perfect addition to this dish.

Mochar Ghonto with Black Chickpeas and Potatoes is a delightful variation of the traditional Bengali Mochar Ghonto, where black chickpeas and potatoes are added to the dish for added texture and flavor. Here’s how you can prepare it:

Ingredients:

For preparing the banana blossoms (Mocha):

• 1 medium-sized banana blossom (mocha)
• 2 tablespoons mustard oil
• 1/2 teaspoon turmeric powder
• Salt to taste

For the black chickpeas (Kala Chana):

• 1/2 cup black chickpeas (kala chana), soaked overnight
• 1/2 teaspoon turmeric powder
• Salt to taste

For the curry:

• 2 tablespoons mustard oil
• 1 bay leaf
• 2-3 dried red chilies
• 1/2 teaspoon nigella seeds (kalonji)
• 1/2 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2-3 garlic cloves, minced
• 1/2-inch piece of ginger, grated
• 2-3 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1 cup diced potatoes
• 1/2 cup grated coconut
• Salt to taste
• Sugar to taste
• Fresh coriander leaves for garnish

Instructions:

Preparing the Banana Blossom (Mocha):

• Prep Your Hands: Before handling the banana blossom (mocha), it’s advisable to apply a small amount of mustard oil to your palms. This will help prevent the sticky sap from adhering to your skin.
• Remove Outer Layers: Start by peeling away the outer bracts or layers of the banana blossom. Continue this process for each layer until you reach the inner flower clusters.
• Collect Flower Clusters: As you peel, gather the inner flower clusters and set them aside for use in your recipe.
• Save the Inner Core: When you encounter layers that are tightly packed and challenging to peel, stop and discard these outer bracts. However, make sure to preserve the innermost core, as it will be used later in the recipe.
• Pluck a Single Floret: Select one of the flower clusters and carefully pluck a single floret. Each floret consists of two parts: a scaly, translucent covering called the calyx and a thick stalk with a sticky bulbous head known as the pistil. Remove and discard these two parts from all the florets.
• Handling the Inner Florets: The inner florets may be tightly packed and more challenging to clean. Do your best to remove any unwanted parts.
• Oil Your Knife and Chopping Board: Apply a thin layer of oil to your knife and chopping board. This will facilitate easier cleaning of the sticky sap later.
• Chop the Florets: Slice the florets. While chopping, periodically reapply oil to your knife to prevent sticking.
• Prepare the Inner Core: Take the preserved inner core, discard the extended stem, and vertically divide it into two halves. Slice each half lengthwise and finely chop them into even pieces.
• soak them in a bowl of water with a pinch of turmeric for about 15-20 minutes. This helps remove any bitterness.
• Drain and squeeze out the excess water from the chopped banana blossom.

Cooking the Black Chickpeas (Kala Chana):

• Rinse the soaked black chickpeas.
• Place soaked black chickpeas, chopped florets and the prepared inner core into a pressure cooker. Add salt, turmeric, and enough water to cover the ingredients. Pressure cook over medium heat for one whistle, then allow the pressure to release naturally.
• Strain the cooked mocha and chickpeas, let it cool for approximately 30 minutes.

Preparing the Curry:

Step 1

Heat 2 tablespoons of mustard oil in a pan. Add the bay leaf, dried red chilies, nigella seeds, and cumin seeds. Sauté for a minute or until the spices become fragrant.

Step 2

Add the finely chopped onions and sauté until they turn translucent. Add the minced garlic, grated ginger, and slit green chilies. Sauté for a couple of minutes until the raw aroma disappears.

Step 3

Add the diced potatoes sauté for a few minutes. Then add the cooked black chickpeas and Mocha and sauté for a few minutes.

Step 4

Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt to taste. Mix everything thoroughly.

Step 5

Add grated coconut. Cook for about 10-15 minutes on low heat, stirring occasionally.

Adjust the sweetness by adding sugar according to your taste preferences.

Cook the mixture until the flavors meld together and the Mochar Ghonto is cooked through.

Garnish with fresh coriander leaves.

Serve your Mochar Ghonto with Black Chickpeas and Potatoes hot with steamed rice or paratha. Enjoy!