Banana Blossom/Vazhaipoo/Mocha Curry(Bangladeshi style)❤
Banana flower/Banana Blossom/Plantain flower/Vazhaipoo is what we call mocha in my mother tongue.Bengali is a delicacy to have.
It is rich in Vitamin C, Vitamin E and Vitamin A. They are loaded with Fibre, Protein, Potassium, Calcium, Copper, Phosphorus, Iron & Magnesium.
It is included in the diet as the vegetable and regular consumption proves beneficial in many ways.These pretty flowers can be eaten raw or cooked and added to salads, soups, stir-fries, fritters, dosas, curries and herbal teas.
In my Country Bangladesh, we cook many delicious curry with it such as- Mochar Ghonto, Mochar pakora, Mocha chingri etc.
Today, I am going to show you an authentic recipe of Mocha with my Bengali style. Cook it and enjoy with your loved ones.Take Love from BANGLADESH.?❤?
- 1/2 kg Plantain Flower
- 1 cup chopped onions
- 1/2 cup Vinegar
- 7-8 pieces green chillies
- 1 teaspoon termeric powder
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon cumin powder
- 1 teaspoon Coriender powder
- 1 teaspoon ginger and garlic paste
- Salt as required
- Water as required
- 3 tablespoon mustard oil
How to choose plantain Flower: Select a firm one with tightly packed petals.The Blossom should be Purplish Red in colour.Make sure it is not wilted off or decayed.If storing in a refrigerator wrap it up with a cling/plastic wrap.
Cleaning : The Purplish Leaf like part of the Blossom is called the ‘Bracts’. First, peel of the bracts, beneath these you can see a row of delicate light-yellow coloured Florets. Remove the florets and immediately soak them in an acidic water to avoid discolouration and bitterness. Continue to peel the bracts and remove the florets until you see a pale yellow coloured centre portion once the leaves become too small to peel.
Trim the stem and discard it. Once sliced it will produce a sticky white sap. Finely chop them or cut them into the desired shape to suit your recipe and immerse it immediately in acidic water and let sit for 30 minutes to remove the bitter sap and avoid browning.
What you need to clean are the light -yellow colour florets. We have to remove the thin sticks in the centre called Pistils and the outermost small scale like petal called Calyx. Remove the Pistils and the Calyx from the florets.
Soak the cleaned florets in an acidic water for at least 30 minutes. Before using them rinse in cold water, drain and squeeze out excess water.
Cooking : Wash the Mocha properly with clean water and boil it on stove.Then mash it with blunder for make a semi liquid mixchure.
Now take a frypan,put some oil into it and heat it on a stove. Put some chopped onions and 5-6 pieces of green chillies into it and fry till the onions turns into lite brown color.
Now put ginger garlic paste and salt into it and keep frying for 2 minutes. Put 1/2 cup water into it and put termeric powder, red chilli powder, cumin powder and coriender powder. Mix them well and cook for 10 minutes.
When the mixture of spices remains properly cooked,put the mixchure of mocha into it and Fri untill it’s perfectly cooked.
Mocha is ready to serve.Enjoy it with rice/ bread etc.
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