Niramish means vegetarian in Bengali and yes this recipe has both vegetarian and non-vegetarian version of it. The most common vegetarian version is the one I am writing today and Chingri diye Mochar Ghonto is probably the most common non-vegetarian version we Bengalis prepare. But my blog has quite an interesting recipe of cooking fish head with mocha (banana blossom or banana flower) and it’s called Macher Macha diye Mochar Ghonto.
Mocha or Banana Blossom has many health benefits and it’s utterly delicious if cooked properly. Banana, being a super-food, is an wonderful gift of nature and I love it too. Niramish Mochar Ghonto or the vegetarian version of Banana Blossom Curry is a traditional Bengali dish and looking at the health perspective, it is highly recommended if someone is low on iron.
The use of grated coconut is the game changer here in this dish. Believe me, once you taste this dish, you can keep any exotic dish aside for it. A star of Bengali vegetarian kitchen, a dish that tastes so good and a dish that is loaded with some wonderful health benefits – what more can you ask for!!! Mochar Ghonto is quite regular in my house and this is how I cook it.
- 1 whole mocha
- 3/4 cup grated coconut + some more for garnishing
- 1 big potato, diced
- 1 tomato, chopped
- 4 green chilli, slitted
- 1 ginger (1 inch), grated
- 1 tea-spoon turmeric powder (1/2 + 1/2)
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon coriander powder
- 1/2 tea-spoon kashmiri red chilli powder
- 1/2 tea-spoon garam masala powder
- 3 table-spoon mustard oil + some more to fry potato
- 1 table-spoon ghee
- salt, according to taste
- 1 bay leaf
- 1/2 tea-spoon cumin seed
- 1 cinnamon stick (1 inch)
- 2 dry red chilli
- Peel the layers of the Mocha and remove the florets. Remove the inedible part (the bitter string and the plastic-like petal) from the florets and wash properly.
- Pressure cook the florets adding 2 pinches of salt for 3 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 florets. Don’t discard the water as you will need it for further use.
- Please note that in the following steps, whenever water should be added, you should use the same discarded water that you have got after boiling the florets.
- Let the florets cool down. Now chop them into pieces and keep aside.
- Meanwhile, heat required oil in a pan and shallow fry the potato pieces for 2-3 minutes by adding 1/2 tea-spoon turmeric powder and little salt. Remove and keep aside.
- Heat 3 table-spoon oil in the same pan and temper with the ingredients mentioned in For Tempering section. Allow them to splutter.
- Add grated ginger and stir until its raw smell goes off.
- Add tomato and stir until it becomes mushy.
- Now, add salt and all the powdered spices – cumin, turmeric, coriander and kashmiri red chilli. Sprinkle some water and stir for 2 minutes.
- Now, add grated coconut and give a quick mix.
- Add half cup water. Over low to medium flame, stir until the water dries up.
- Now, add green chilli, fried potato and chopped florets and give a quick mix.
- Add some more water and cover the lid. Over low to medium flame, cook until the veggies are well done and water dries up completely. (Don’t forget to stir in between to avoid charring).
- Open the lid and add ghee and garam masala. Mix well.
- Turn off the flame and cover the lid. Let it rest for 5 minutes.
- Your Niramish Mochar Ghonto is ready. Shift to a serving bowl and garnish with grated coconut. Serve hot.
Serve this dish hot with piping hot rice! You can add some more ghee to eat while eating 🙂 Enjoy this authentic Bengali curry and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Stay Safe, Stay Positive! Happy Eating!