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As the world’s culinary geniuses discover the many uses of edible flowers today, it is a matter of pride when we consider that India’s many regional cuisines have forever utilized edible flowers. Banana flowers are a prime example of this. Bananas have been grown all over the Indian subcontinent’s vast coastline for centuries now. Naturally then, our ingenious ancestors would have discovered that banana flowers not only look pretty but also taste amazing.
And this led to the creation of many banana flower dishes, which are now prominently featured in cuisines from Kerala, Bengal, Tamil Nadu, Andhra, Odisha, Goa and Maharashtra. One such banana flower gem from Bengal is Mocha Chingri Bhaja. Like many Bengali dishes, Mocha Chingri Bhaja not only celebrates the vegetable used—which is banana flower in this case—but also combines fish and seafood in these dishes to create a unique flavour. In this case, banana flowers or mocha are combined with small prawns or chingri.
Mocha Chingri Bhaja is a dry sort of dish, and it is the preparation of the banana flowers that is the most critical part of the recipe. No matter which banana flower recipe you make, it is crucial that the banana flowers be cleaned and steamed properly to prevent any stomach ailments. First, each banana flower has a waxy stem that needs to be picked out. Second, the banana flowers need to be chopped. Third, the chopped banana flowers have to be steamed for 10-15 minutes in hot water.
Video credit: YouTube/Bong Eats
It is only after these three steps are followed that you can start making any banana flower dish, be it Mochar Ghonto, Mochar Chop or Mocha Chingri Bhaja. Wondering how to cook up this delicacy? Here’s the recipe for you to try out.
Ingredients:
100 g small prawns
2 cups banana flower (prepared as mentioned above)
1 potato, cubed
½ cup coconut, grated
3 cloves
1 cinnamon stick
1 bay leaf
½ tsp cumin seeds
2 green chillies, slit
1 tsp turmeric powder
Salt, to taste
2 tsp mustard oil
1 tsp ghee
Method:
1. Marinate the prawns with turmeric powder and salt, and let it rest for half an hour.
2. Heat one teaspoon mustard oil in a pan, then add the prawns.
3. Fry the prawns until golden, then remove and set aside.
4. Now, fry the cubed potatoes until golden brown, remove and set aside.
5. Add another teaspoon of mustard oil, then add cumin seeds, bay leaf, cloves, cinnamon and green chillies.
6. Saute for a minute or two, then add the grated coconut.
7. Saute the mix for four to five minutes.
8. Now add the banana flowers, potatoes, turmeric powder, salt and mix well.
9. Saute the ingredients for another five minutes, then add the prawns.
10. Cook for a few more minutes, then switch off the flame, sprinkle ghee on top and mix well.
11. Serve the Mocha Chingri Bhaja hot with rice.
