Back to 4 servings vegetables 1 banana blossom (mocha), medium to large, cleaned and finely chopped 1 medium potato, cut into small cubes 0.5 cup fresh grated coconut, frozen grated coconut can be used tempering 4 tablespoon mustard oil, plus more for your hands and knife 2 bay leaves 2 dried red chilies 1 teaspoon cumin seeds 2 green chilies, slit spices 1 tablespoon ginger, grated or paste 1 teaspoon turmeric powder, plus a pinch for soaking 1 teaspoon red chili powder 1 teaspoon cumin powder 1 teaspoon sugar, adjust to taste 1 teaspoon salt, plus more to taste finishing 0.5 teaspoon Bengali garam masala (bhaja moshla) 1 teaspoon ghee spices 0.25 cup water, as needed while cooking
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1 Step 1: Oil your hands, knife and board with mustard oil. Peel off the purple outer bracts, pluck out each floret, and remove the stamens and thin translucent covers. Discard the inedible parts and chop the florets finely.2 Step 2: Soak the chopped blossom in water with a pinch of turmeric and salt for at least 30 minutes, or refrigerate it overnight. Drain well before cooking.3 Step 3: Pressure cook the drained blossom with about 1/2 cup water and a pinch of salt and turmeric for 2 whistles on medium heat. Release the pressure, let it cool, squeeze out excess water and lightly mash.4 Step 4: Heat the mustard oil in a heavy pan over medium-low heat until it just starts to smoke. Add the bay leaves, dried red chilies and cumin seeds and let them sizzle.5 Step 5: Add the cubed potato and fry for 4 to 5 minutes until lightly golden at the edges.6 Step 6: Add the grated ginger, turmeric, red chili powder and cumin powder with a splash of water, and stir for about 1 minute so the spices cook without burning.7 Step 7: Add the grated coconut and fry for 2 to 3 minutes, stirring, until it is fragrant and lightly toasted.8 Step 8: Add the mashed banana blossom, salt and sugar, and mix well. Add 2 slit green chilies, cover and cook on low heat for 8 to 10 minutes, adding a splash of water if it sticks, until the potato is fully tender.9 Step 9: Uncover, check the seasoning, and fry the mixture on medium heat for 3 to 4 minutes until it is dry and no longer watery.10 Step 10: Turn off the heat. Stir in the Bengali garam masala and ghee, then serve hot with steamed rice and dal.getsaucepan.com/r/e6d35e8d-4b1a-5432-946f-df901bac7884
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