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Friday, November 11, 2011

Chingri Mach Diye Mochar Kopta (Banana Flower With Prawn)

IMG_8421

This is one of the lost foods. Mocha is generally a vegetarian dish but this variant adds prawns to it. I learnt this from a cookery show which had a special week on lost bong recipes.

First off head on to my post http://www.bongcook.com/2011/11/mochar-ghonto-banana-flower.html to see how to get the good stuff out from the banana flower.

Ingredient

  1. 1 medium sized Mocha or Banana flower finely chopped and soaked overnight in [IMG_8342%255B5%255D.jpg]water or buttermilk
  2. 1/2 cup yellow split peas (motor dal) soaked and ground into a smooth paste
  3. 1 cup shredded coconut fresh or frozen
  4. 10-12 medium sized prawn
  5. 2 tbsp ginger paste
  6. 1 medium sized potato cut into cubes
  7. 1 tsp cumin powder
  8. 1tsp coriander powder
  9. 2/3 bay leaf or Tejpatta
  10. 1 pinch Asafetida or Hingh
  11. 1 tsp whole Cumin seed
  12. Ghee or clarified butter
  13. 5/6 green chili slitted length wise
  14. Salt
  15. Sugar
  16. Dry roast and coarsely grind the following spices
    1. Clove 5/6
    2. Green Cardamom 2/3
    3. Cinnamon 1 stick
    4. Nutmeg 1/4th of a whole one
    5. Cumin seed 1/2 tea spoon

Procedure

  1. Strain the chopped banana flower and boil it with a pinch of turmeric and salt
  2. In a mixing bowl add boiled banana flower, yellow split peas paste, 1 tbsp ginger paste, half cup shredded coconut, salt, sugar and 1 tbsp of ground spice powder. Mix it well. IMG_8413
  3. Heat oil in a non stick pan and pour the mixture and cook it till it becomes dry . Remove it from the pan and keep aside.
  4. Clean the prawns and pat dry. Smear them with salt and turmeric powder and keep aside.
  5. Heat oil in a pan and temper it with bay leaf and whole cumin seeds. Add prawns and fry it. Once the prawn is fried add potatoes. Now add asfoetida, ginger paste, cumin powder and coriander powder to it. Sauté the spices while slowly sprinkling water
  6. Add the banana flower and dal mixture to it. Season with salt and sugar. Add  little water and cook until dry
  7. Sprinkle 1 tsp of ground spices, 2 tbsp of ghee and green chilies and give it a good mix.  Keep it covered for 5 minutes.
  8. Garnish with shredded coconut and serve with steaming hot rice.

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