Dry Banana Flower cooked with spices a specialty from Bengal.
Servings: 4 | Time To Prepare: 60 minutes | Submitted By: Chitra Nag
- 1, Mocha (Dry Banana Flower)
- 1, in Ginger
- 2, tbsp Coriander Powder
- 2, tbsp Cumin Seed Powder
- 6, Green Chili
- 1, Bay Leaf
- 1, tbsp (grated) Coconut
- 1/2, tsp Garam Masala Powder
- 1, tsp Turmeric powder
- 1, tbsp Ghee
- 3, tbsp Cooking Oil
- to taste Salt
- 1, tsp Sugar
- 1, cup Yellow Matar Dal
- 2, Green Chili
- 1/2, tsp Cumin Seeds
- 1, cut into eight pieces Potato
- Peel off one leaf at a time. Remove the long stick-like immature bananas. From the top portion remove the stylus and discard it. Soak in a bowl of water. Continue and when you come to the portion of spandex which has barely any fruit, chop finely. Drain water and chop finely the banana flowers in a food processor.
- Boil water in a pan, add the chopped banana flowers, turmeric powder and salt and continue boiling in medium heat till softens. Strain out water and cool. Squeeze out water as much as possible.
- Grind to a smooth paste all ingredients from coriander seeds to coconut.
- Soak for one hour Matar dal. Grind to a fine paste adding 1/4 tsp cumin seeds, salt and two green chili for the vada.
- Heat oil. Take small amount of the ground Matar dal and deep fry the vadas. Fry the potatoes adding turmeric powder and salt. Keep aside vada and potato.
- Heat oil. Add 1/4 tsp cumin seeds and two bay leaf. Add chopped banana flower, turmeric powder, salt, sugar. Continue cooking until almost all water has been absorbed.
- Add fried potatoes and vadas. Cover and cook in low heat for about ten minutes adding little water if necessary.
- Add ghee and garam masala. Mix and serve hot with rice.