Mocha is an integral part of traditional Bengali cuisine and Mochar Ghonto is the quintessential representative of Bengali vegetarian dishes. Mocha is a great source of dietary fibers, proteins and unsaturated fatty acids and is also rich in Vitamin A, C and E – that means, it can do wonders to you skin 🙂 My mom used to say “Mocha kha, rokto hobe” (you must eat banana flower, it will boost your blood count) 😀 And yes, she was right! It does increase your blood count and is very good for people having anemia.
Since banana plant is grown in almost all the parts of India, Mocha is an easily available thing in this country. Being born and brought up to a typical Bengali family, Mocha was a kind of regular thing at home. My mom usually cooks it as a vegetarian dish – Mochar Ghonto. I, being an overrated fish lover, twisted the dish a little bit and made it a non-veg delight. So, here I present my version of Mochar Ghonto with Fish Head and I bet you will love it!
- 2 banana flowers
- 1 large fish head (I used Rohu fish head)
- 2-3 pinch fenugreek seeds (methi)
- 2 dry red chillies
- 3-4 green chillies, slitted from middle
- 1 tomato, chopped
- 1/2 tea-spoon garam masala powder
- 1/2 tea-spoon cumin powder (jeera)
- 1/2 tea-spoon coriander powder (dhaniya)
- 1 tea-spoon turmeric powder (haldi)
- 1/2 tea-spoon red chilli powder
- 3-4 table-spoon oil
- salt (according to taste)
- Remove the inedible part (the bitter string and the plastic-like shield) from the banana flowers and wash properly.
- Pressure cook the banana flowers adding salt for 5-6 whistles.
- Remove the cooker from the flame and let the pressure cool down.
- Now, open the pressure cooker lid, drain the water and remove the banana flowers. Don’t dispose the water as you will need it for further use.
- Chop the boiled banana flowers into pieces and keep aside.
- Now, wash the fish head properly and rub it with 1/2 tea-spoon turmeric powder and salt.
- Heat oil in a pan and fry the fish head properly. Once it’s done, remove it from the oil and keep aside.
- Again, add oil in the same pan and add fenugreek seeds and red dry chillies. Sautè till the dry chillies turns blackish.
- Add chopped tomato and stir until it becomes soft.
- Add the fried fish head and stir it putting pressure on it with your spatula, until the head breaks into pieces.
- Now add cumin powder, coriander powder, red chilli powder, remaining 1/2 tea-spoon turmeric powder and green chillies and stir the mixture.
- Add the chopped banana flowers and stir again. Make sure the banana flowers and fish head mix well.
- Add one cup of water (that you drained earlier) and cover the lid of the pan.
- Cook it in lower flame for 10 minutes. Remove the lid and check if the banana flowers are cooked properly. If required, add some more water and cook for another 10 minutes in lower flame.
- Once it is cooked, remove the lid and check. If their is some excess water, stir it in medium flame until the water get evaporated. Don’t dry it completely, rather keep it moist.
- Sprinkle garam masala powder and give a quick mix.
- Your Macher Matha diye Mochar Ghonto is ready to be served.
This dish goes very well with hot steamed rice. Do remember to squeeze some lemon while eating – it will enhance the taste 🙂
Enjoy this tasty and healthy dish with you loved ones and do drop a comment telling how you like it. Happy eating!