Mochar Ghonto is a quintessential Bengali vegetarian delicacy made with mocha—the banana blossom—slow-cooked with potatoes, grated coconut, and an aromatic medley of spices. In many Bengali homes, especially during festive vegetarian days or when guests prefer a no-onion, no-garlic spread, this dish holds a place of pride. Preparing mochaa is a labor of love: the tough outer bracts are peeled away, the inner florets are cleaned meticulously to remove the hard stigma and scale, then chopped finely and boiled to reduce bitterness. Cooked with fragrant cumin, ginger, and sometimes a hint of garam masala, Mochar Ghonto offers a nutty, mildly sweet flavour with a soft yet fibrous texture, complemented beautifully by the creamy coconut. Beyond taste, banana blossoms are valued for their high fibre, iron, and antioxidants, supporting digestion, heart health, and overall vitality. In Bengali households, this dish is more than food—it’s a mark of patience, skill, and the deep-rooted tradition of transforming humble ingredients into celebratory fare, often served with steamed rice during family gatherings or festive meals.

Ingredients
1 banana flower, cleaned and chopped
1 potato, cubed
1/4 tsp turmeric powder, divided for soaking the banana blossom and the curry (haldi, manjal podi)
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp date paste
Unrefined salt to taste
1/2 cup fresh coconut pieces, chopped fine
2 green chillies, chopped fine
To Temper
2 bay leaves (tej patta, brinji elai)
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1/2” piece ginger, grated
4 garlic cloves, grated
Method
Peel the purple/red layers and remove the florets
In each floret, remove the stamen (the longest string with a round head
Gently open the florets and soak in water or buttermilk
Add turmeric powder and salt
Refrigerate soak overnight if using buttermilk
If using plain water, soak for at least 30 minutes
To cook, drain the water or buttermilk and transfer the florets to a pressure cooker
Add 1/2 cup water and pressure cook for 2 whistles
Remove from heat and let the steam release naturally
Open the lid and cool
Once cool, mash the florets gently
Set aside
Heat a heavy bottomed vessel and add the bay leaves and cumin seeds
When the cumin seeds start spluttering, add ginger and garlic
Saute for about 30:seconds
Add potatoes, chilli powder, salt and 1/4 cup water
Cook for 5-7 minutes until the potatoes are tender and the dish is dry
Add the banana florets and date paste
Mix well and cook covered for about 2 minutes
Adjust salt and add the coconut-chilli paste
Mix well
Add the garam masala on medium heat, mix well and switch off the flame
Serve hot with steamed red/brown/millet rice
Enjoy!