Bengali Mocha Ghanto Recipe
🌿 Bengali Mocha Ghonto Recipe Making
(Banana Flower Curry – a classic Bengali delicacy)
Mocha Ghonto is a traditional Bengali dish made from banana flower (mocha), cooked slowly with grated coconut, potatoes, and aromatic spices. It’s a labor of love — peeling and cleaning the banana flower takes time, but the end result is a flavorful, nutty, and comforting curry that’s both nutritious and nostalgic.
🌸 What is Mocha?
In Bengali, mocha refers to the banana blossom or banana flower. It’s rich in fiber and iron and forms an integral part of Bengali vegetarian cuisine, especially in traditional households and festive spreads.
🥣 Ingredients
Main Ingredients:
Banana flower (mocha) – 1 medium (cleaned and finely chopped)
Potato – 1 large (cubed)
Grated coconut – 2 tbsp
Bay leaf – 1
Cumin seeds – ½ tsp
Dry red chilli – 1
Ginger paste – 1 tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Turmeric powder – ½ tsp
Red chilli powder – ½ tsp
Garam masala – ¼ tsp
Sugar – ½ tsp
Salt – to taste
Mustard oil – 2 tbsp
Ghee – 1 tsp (for finishing)
Optional (Traditional Add-ins):
Kala chana (black chickpeas, soaked & boiled) – 2 tbsp
Grated coconut or fried coconut bits – for garnish
Green chillies – 2 (slit)
👩🍳 Preparation
1. Clean and Boil the Banana Flower
Remove the outer purple leaves and separate the florets.
Clean each floret by discarding the hard stigma and plastic-like calyx.
Chop finely and soak in turmeric water with a pinch of salt for 10–15 minutes.
Boil in water until soft, then drain and squeeze out excess water. Set aside.
2. Fry the Potatoes
Heat mustard oil in a pan until smoking point, then reduce the flame.
Fry the potato cubes till golden and set aside.
3. Prepare the Mocha Ghonto
In the same oil, add bay leaf, cumin seeds, and dry red chilli.
Once they splutter, add ginger paste and sauté till fragrant.
Add cumin powder, coriander powder, turmeric, and red chilli powder. Sauté for a minute.
Add the boiled mocha (banana flower) and mix well.
Add salt, sugar, and a splash of water. Cover and cook on low flame for 10–12 minutes, stirring occasionally.
4. Add Finishing Touches
Add the fried potatoes and grated coconut (and boiled kala chana if using).
Cook uncovered until everything blends together and moisture evaporates.
Add garam masala and ghee; mix well.
Garnish with fresh grated coconut or green chillies.
🍛 Serving Suggestion
Serve Mocha Ghonto hot with steamed rice or luchi.
Traditionally, it’s part of a niramish (pure vegetarian, without onion or garlic) Bengali meal served on special occasions.
💡 Pro Tips
✅ Cleaning mocha properly prevents bitterness.
✅ Always cook it slowly to develop the rich, earthy flavor.
✅ For a festive touch, top with a drizzle of ghee and fried coconut bits.