Mochar Ghonto

Ingredients

• 2 medium fresh banana flowers, outer burgundy bracts removed
• 2 whole medium waxy potatoes, unpeeled
• ¾ cup frozen or fresh green peas
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• ¾ teaspoon mustard seeds
• 2 whole dried red chiles, whole
• 1 whole medium yellow onion
• 3 cloves garlic cloves
• 1 tablespoon fresh ginger, peeled
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ cup fresh coconut, grated or frozen thawed
• ¾ teaspoon kosher salt
• 2 tablespoons fresh cilantro leaves, coarsely chopped

Instructions

1. 1

   Prepare the banana flowers: Remove the tough outer burgundy bracts from 2 medium banana flowers until you reach the pale yellow inner portion. Slice the flowers lengthwise in half, then cut into 1-inch thick half-moons. Place in a bowl of cold water with a squeeze of lemon juice to prevent browning while you prep other ingredients.

2. 2

   Prepare the potatoes: Scrub 2 medium waxy potatoes under cold water, then cut into 1-inch cubes without peeling — the skin adds texture and nutrients. Set aside on a cutting board.

3. 3

   Prepare the aromatics: Dice 1 medium yellow onion into 1/4-inch pieces. Peel and finely mince 3 garlic cloves. Using a microplane, grate a 1-tablespoon piece of fresh ginger until you have fine shreds.

4. 4

   Set a 12-inch stainless steel skillet or wok over medium-high heat. Pour in 3 tablespoons of vegetable oil and let it heat for 1 minute until it shimmers. Add 1 teaspoon of cumin seeds and 0.75 teaspoon of mustard seeds, along with 2 whole dried red chiles. Listen for them to crackle and pop vigorously, about 15–20 seconds — this blooms their flavor. The kitchen should smell fragrant and aromatic.

5. 5

   Add the diced onion and sauté for 3–4 minutes, stirring occasionally. The onion should turn translucent and the edges should just begin to caramelize and turn pale golden. You should smell sweet, slightly caramelized onions — this is the flavor foundation.

6. 6

   Stir in the minced garlic and grated ginger. Sauté for 30 seconds until fragrant — stop before it burns. The aroma should be fresh and peppery, not sharp or burnt.

7. 7

   Add the potato cubes and stir to coat with oil. Sprinkle in 0.5 teaspoon of ground turmeric, 0.5 teaspoon of ground coriander, and 0.5 teaspoon of ground cumin. Stir constantly for 1 minute to distribute the spices evenly and prevent sticking — the mixture should smell warm and earthy.

8. 8

   Drain the banana flowers thoroughly in a fine-mesh strainer, then add them to the skillet. Toss everything together for 1–2 minutes. The banana flowers will soften slightly and begin to absorb the spices.

9. 9

   Add 0.75 cup of frozen or fresh green peas and 0.25 cup of grated fresh coconut. Stir well to combine, then reduce heat to medium. Cover the skillet with a lid and cook for 8–10 minutes, stirring every 2 minutes.

10. 10

    Check the potatoes by piercing the largest cube with a fork — it should be fork-tender with no hard center. The banana flowers should be soft but still hold their shape. If potatoes need more time, cover and cook for another 2 minutes.

11. 11

    Taste the ghonto and season with 0.75 teaspoon of kosher salt, or more to taste. Stir through and cook uncovered for 1 more minute to let any excess moisture evaporate — the dish should be dry and vibrant, not wet or glossy.

12. 12

    Remove from heat and stir in 2 tablespoons of coarsely chopped fresh cilantro. Transfer to a serving plate. Serve warm as a side dish with steamed rice and lentils, or alongside flatbread.

Tools you’ll need

• 12-inch stainless steel skillet or wok with lid
• microplane grater
• fine-mesh strainer
• cutting board
• chef's knife
• wooden spoon or spatula
• fork

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