Here is how Mochar Ghonto (Banana Blossom Curry) will help you in weight reduction
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Before you jump to Mochar Ghonto (Banana Blossom Curry) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already know that you need to have a fit and healthy heart. After all, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already understand that daily exercise and a healthy lifestyle are imperative in terms of the total health of your heart. Did you already know, however, that there are several foods that can help your heart be healthy? If you are interested to know what to eat to improve your heart health, keep on reading.
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We hope you got benefit from reading it, now let’s go back to mochar ghonto (banana blossom curry) recipe. To make mochar ghonto (banana blossom curry) you only need 21 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Mochar Ghonto (Banana Blossom Curry):
- You need medium size banana blossom, cleaned and chopped finely
- You need potato, cubed
- Prepare boiled white / black chana (chickpeas)
- Prepare grated fresh coconut
- Provide mustard oil
- Get bay leaves
- Provide dry red chilies
- Take cumin seeds
- Take " cinnamon
- Provide green cardamoms
- You need cloves
- You need ginger paste
- Provide turmeric powder
- Provide red chilli powder
- Provide roasted cumin powder
- Take garam masala powder
- Prepare sugar (opt)
- Take salt
- Prepare green chilies, slit
- You need atta (whole wheat flour) mixed with 1/4 cup water
- Provide ghee
Steps to make Mochar Ghonto (Banana Blossom Curry):
- First I recommend you to put on disposable gloves as the iron content in these flowers will discolour your nails & fingers. Then peel the layers of the banana blossom & remove the florets. Then from each floret discard a thick stamen from the centre & the outer cover. This is pretty time consuming so just be patient as the end result is really yummy.
- Soak the chopped banana blossom in tamarind water for an hour. Drain and pressure cook in required quantity of water, salt and pinch of turmeric powder for 4-5 whistles. Drain the water, rinse and mash well. Keep aside.
- Dry roast the coconut till golden in colour. Keep aside.
- Heat oil in a pan & temper with cumin seeds, bay leaves, whole dry red chilies, cinnamon, cardamoms and cloves.
- Add the potatoes and stir fry till light brown.
- Add the ginger paste and all the dry spices (except garam masala powder) mixed with some water. Saute till the oil separates.
- Add the boiled banana blossom and green chilies. Saute for 2- minutes. Sprinkle some water and cook, covered on a low flame.
- When almost done, add the boiled chickpeas, sauteed coconut and flour paste. Mix everything well and cook for a further 2 minutes.
- When done, add garam masala powder & ghee. Give it a stir and switch the flame.
- Serve with hot steamed rice or chapatis.
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