Mochar is a traditional Bengali dish prepared with banana blossoms, which the locals call "mocha." This dish exemplifies Bengali cuisine's creativity in displaying resourcefulness, often using any part of the banana plant as an ingredient. Mocha- the flower of the banana tree- is very rich in fibre and antioxidants and is filled with essential nutrients, making this dish taste delicious and healthy. Mochar is an arduous and labour-intensive job to prepare for. The outer bracts of the banana blossom need to be removed one by one, and the florets inside are cleaned by removing the pistil and calyx as they are too hard to chew. Cleaned mocha is then finely chopped and often boiled to soften it before cooking. Indeed, the preparation is labour-intensive, like anything else in Bengali culture, and reflects a deep respect for the preparation of traditional cooking, which values the process just as much as the taste of the final dish. Mochar is a spice-infused dish containing cumin, turmeric, ginger, and sometimes garam masala. Variants may also be included with grated coconut or soaked Bengal gram (chana dal), increasing the texture and flavour profile of this dish. This dish is typically made to be slow-cooked so that the flavours can blend well, thus setting a solid, savoury yet not overpoweringly spiced and subtly sweet profile for this dish. Traditionally, Mochar is part of the Bengali meal and a quite earthy and hearty counterpart to all the other dishes.

• 1 kg banana flower
• 2 medium potato
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 2 green chilli
• Salt
• 1 tsp ginger paste
• 1 pinch sugar
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• 1 onion
• 1/2 tsp ghee

• Let's start the recipe of Bengali Mochar, a delightful banana flower curry that's a true celebration of Bengali flavors.
• Begin by prepping the banana flower.
• Peel away the tough outer layers until only the tender inner florets remain.
• Remove the stiff stems (they aren't edible) and finely chop the rest.
• Mix the chopped mochar with a pinch of salt and 1/2 teaspoon of turmeric powder.
• Boil it on medium heat for about 10 minutes until soft and the bitterness is gone.
• Drain and set it aside.
• Heat 2 tablespoons of mustard oil in a large pan over medium heat.
• The bold aroma of mustard oil sets the tone for this dish.
• Add 1 teaspoon of cumin seeds to the hot oil and let them splutter.
• Toss in 2 chopped green chilies and 1 finely chopped onion.
• Saut until the onion turns golden brown and sweet, forming a rich, flavorful base for the curry.
• Add 1 teaspoon of ginger paste, 1 teaspoon each of cumin and coriander powder, and 1/2 teaspoon of turmeric powder.
• Stir well, cooking until the spices lose their raw smell and blend beautifully into the masala.
• Add 1 finely chopped potato and mix it in, allowing it to cook for a few minutes to absorb the flavors.
• Now, throw in the boiled mochar and stir thoroughly to coat it in the spice mixture.
• Cover the pan and let it cook on low heat for about 20 minutes, stirring occasionally to prevent sticking.
• The potatoes will become tender, and the mochar will soak up all the spices.
• Season with salt to taste and add a pinch of sugar to balance the earthy flavors of the banana flower.
• Cook for another 5 minutes, letting the flavors meld together.
• For the final touch, stir in 1/2 teaspoon of ghee and a sprinkle of garam masala.
• The ghee adds a luxurious richness, and the garam masala ties the flavors together with warm, aromatic notes.
• Serve the Mochar recipe hot over steamed rice for a comforting and flavorful Bengali experience.
• Mochar isn't just a recipe; it's a tribute to tradition, showcasing the earthy banana flower, bold mustard oil, and perfectly spiced masala in a way that's unforgettable.