In this vegetarian version Black Chickpeas & Scraped Coconut are added, which makes this curry even more delicious. So here is the recipe.
Niramish Mochar Ghonto Or Banana Blossoms Curry With Black Chikpeas
For Boiling The Banana Blossoms : (See how to clean & chop banana blossoms here http://tinyurl.com/psn6f3m)
For The Curry :
- Vegetable Oil - 2 tablepoons
- Cumin Seeds - 1 teaspoon
- Bay Leaf - 1 whole
- Potato - 1 large, chopped
- Ginger Paste - 1 teaspoon
- Cumin Powder - 1/2 tespoon
- Coriander Powder - 1/2 teaspoon
- Red Chili Powder - as per taste
- Turmeric Powder - 1/2 teaspoon
- Salt - as per taste
- Sugar - as per taste
- Scraped Coconut - 1 cup
- Garam Masala Powder - 1/2 teaspoon
Take the chopped Banana Blossoms, salt, turmeric, oil & soaked black chickpeas in a pressure cooker and boil with little water in it in a Pressure Cooker. Boil for 2 whistels. Let the pressure realese itself.
Now pour the boiled banana blossoms in a flat bowl and let it come to room temperature. Now mash the whole boiled thing with your hand, and keep aside.
Take a pan, heat the vegetable oil in it. When the oil is hot enough, add bay leaf and cumin seeds, and let the seeds crackle.
Add the chopped potatoes and fry till golden brown. In the meantime make a paste of ginger paste, turmeric, cumin, coriander & red chii powder with 2 tablespoons of water.
Add the paste to the pan, with fried the potatoes. Add salt & sugar into the pan and stir fry for 1-2 minutes, till oil oozes fro te spice mixture.
Now add the mashed banana blossoms to the pan and keep stirring. When all the water will be evaporated and banana blossoms will look little dry, add the scrapped coconut and mix with the banana blossoms curry and keep stirring for another 2 minutes.
Sprinkle some garam masala powder to the curry and turn off the heat. Your "Authentic Mochar Ghonto" is ready now. Enjoy...
If you like this recipe, please go to my Facebook Page & hit the like button to get regular updates.