mochar ghonto

Recipe by Sonali

We Bengalis use all the parts of banana plant from leaves, fruit, and blossom to shoot. It's a mild spiced recipe to retain the original flavor of banana blossoms

Style: Traditional | Cooking time: 30 min
Servings: 4



Banana blossom – 1

Potato – 1 peeled and cut into small cubes

Gram / channa – 1/3 cup

Green chili paste - 1 tsp

Ginger paste – 1/3 tsp

Cumin seed – 1/3 tsp

Bay leaf – 1

Salt and sugar – as per taste

Turmeric powder – ½ tsp

Cumin powder – 1/3 tsp

Garam masala powder – 1/3 tsp

Ghee - ½ tsp

Oil – 1 tsp

Coconut – to garnish



  1. Soak the gram / channa overnight.
  2. Clean and boil the banana blossom. Drain the water and squeeze it.
  3. In the pan heat oil, put cumin seeds & bay leaf let it splutter.
  4. Now add the potatoes, channa and fry them.
  5. Add banana blosson, ginger paste, chili paste, turmeric powder, salt sugar fry it for a while then add water and cover it.
  6. As the water dries up and potatoes softens switch off the oven.
  7. Now add ghee and garam masala, garnish with grated coconut. Serve hot with rice.

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