Mochar Ghonto 2 ways—with chola & coconut or chingri—Bengali Vegetarian Recipe of Banana Blossoms

Mocha’r ghonto is special to anyone who has grown up in Bengal. Mocha is the banana blossom. The niramish (vegetarian) mocha’r ghonto with coconut (narkel) and chola (Bengal gram) is loved as much as mocha chingri, garnished with small freshwater prawns. In this video, we show methods of preparing both mocha’r ghonto as well as mocha with chingri. This also includes a very easy, step-by-step guide to cleaning, preparing and cutting mocha. Like any Bengali niramish recipe, this one uses no onion or garlic—the main flavours come from ginger, cumin, ghee and garam masala. Mocha provides a crunchy texture that is a canvas for all these flavours. Give this Bengali recipe of mocha a try. It is not the best looking dish, but once you taste mocha, it will change your life.

FULL TEXT RECIPE: https://bongeats.com/recipe/mochar-ghonto/
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RECIPE FOR DAL’ER BORA
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1. Soak mosur dal (orange lentils) in water for 30 minutes. Rinse and grind with salt and green chillies using as little water as possible. The grind should be a little coarse to provide boras texture.

2. Heat oil on medium flame. Once hot, drop little dollops of the dal batter into the oil. Deep-fry until the boras are evenly golden in colour.

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RELATED VIDEOS
Bengali garam masala: https://youtu.be/GqlDz7dQMA0?list=PLGX3dcCcJDYweaL6mlxJ54UAoKZAjNluz

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