Mochar ghonto (banana flower curry)

Ingredients

• 1 banana flower (mocha)
• 1 potato, finely diced
• ¼ cup chana dal, soaked 1 hour (or a handful of fried bori)
• 3 tbsp grated coconut
• 1 tsp ginger paste
• 1 tsp cumin powder, ½ tsp turmeric
• 1 bay leaf, ½ tsp cumin seeds, 2 green chillies
• 1 tsp sugar
• 2 tbsp mustard oil and 1 tbsp ghee
• ½ tsp garam masala powder
• Salt to taste

Method

1. Oil your hands. Peel the purple bracts and take out the florets; remove the hard stamen and the clear petal from each.
2. Chop the florets finely and boil them in salted water with turmeric for 10 minutes. Drain and squeeze out the water.
3. Heat mustard oil, add bay leaf, cumin seeds and green chillies, then the potato and chana dal. Fry until the potato is half cooked.
4. Add ginger paste, cumin powder, the boiled banana flower, salt and sugar. Cook, stirring, for 10 minutes.
5. Add the coconut and cook until dry. Finish with ghee and garam masala.