MOCHA DALNA

Ingredients

• 2 whole flowers banana flowers (mocha) (Fresh banana flowers; peel away the tough outer purple petals and use the pale inner florets. Wear gloves as they stain. Chop very finely before boiling.)
• 1 teaspoon powdered coriander (Ground coriander seed; adjust quantity to taste.)
• 2 whole dried or fresh red chillies (Adjust quantity to your preferred heat level; can use dried whole or fresh red chillies.)
• 0.5 teaspoon pepper (Freshly ground black pepper preferred.)
• 0.5 teaspoon cumin (for spice mix) (Ground cumin to be mixed into the boiled banana flower.)
• 0.5 teaspoon turmeric (Ground turmeric powder.)
• 1 teaspoon salt (Adjust to taste.)
• 3 tablespoons ghee or oil (Traditional ghee gives a richer flavour; neutral cooking oil is a suitable alternative.)
• 4 leaves cassia leaves (Also known as tej patta or Indian bay leaves. Do not substitute with Mediterranean bay leaves as the flavour differs.)
• 0.25 teaspoon cumin (for tempering) (A small pinch of whole or ground cumin added to the hot oil to temper.)
• 2 medium, cut into pieces potatoes (Peel and cut into rough 2–3 cm chunks.)
• 1 handful (approx. 60g) moistened grams (Dried chickpeas or Bengal gram (chana) soaked in water for several hours until softened but not cooked through.)
• 1.5 cups water (Enough to create a light gravy; adjust as needed.)
• 0.5 cup scraped coconut kernel (Freshly scraped or grated coconut flesh from a mature coconut. Desiccated coconut can be used as a substitute.)
• 10 pieces bori (Sun-dried lentil dumplings; break into smaller pieces and fry or dry-roast until browned before adding. Available at South Asian grocery stores.)
• 3 tablespoons milk (A small quantity added near the end for a creamy, mild finish.)
• 1 teaspoon sugar (Adjust to taste; adds a gentle sweetness characteristic of Bengali cooking.)
• 0.5 teaspoon powdered garam masala (A blend of warming spices such as cardamom, cinnamon, and cloves. Use a shop-bought Bengali-style garam masala if available.)

Instructions

1. 1Banana flowers (mocha) can be a little unfamiliar to work with — here is how to prepare them: peel away and discard the tough, dark purple outer petals until you reach the pale, tender inner florets and the central core. Wearing gloves is recommended as the sap can stain. Chop the florets and core into very fine pieces. Place the chopped banana flower into a medium saucepan, cover with water, and bring to a boil over medium-high heat. Boil for 10–12 minutes until tender. Drain thoroughly through a colander and set aside.
2. 2Transfer the drained banana flower into a bowl. Add the powdered coriander, red chillies (crumbled or finely chopped if using dried, or chopped if fresh), pepper, cumin (for spice mix), turmeric, and salt. Mix everything thoroughly so the spices coat the banana flower evenly. Taste and adjust seasoning if needed. Set aside.
3. 3Before starting the main cooking, break the bori (dried lentil dumplings) into smaller pieces. In a dry frying pan over medium heat, toast or dry-fry the bori pieces for 2–3 minutes, stirring frequently, until they are golden brown and fragrant. Alternatively, you can shallow-fry them briefly in a little of the ghee or oil. Set aside. This step gives them a nutty flavour and prevents them from becoming mushy later.
4. 4Heat the ghee or oil in a large, heavy-bottomed pan or wok over medium heat. Once hot, add the cassia leaves and the pinch of cumin (for tempering). Let them sizzle for about 30 seconds until fragrant — this is called tempering and releases the aroma of the spices into the fat. Add the potato pieces and the moistened (soaked) grams. Stir to coat in the spiced oil. Cook over medium heat, stirring occasionally, for about 8–10 minutes until the potatoes begin to turn lightly golden and brown on their edges.
5. 5Once the potatoes are lightly browned, add the spiced banana flower mixture to the pan. Stir well to combine everything, and cook for 3–4 minutes, stirring frequently so nothing sticks to the bottom. Pour in the water, stir, and bring the mixture to a boil over medium-high heat.
6. 6Once the curry comes to a boil, reduce the heat to medium. Add the scraped coconut kernel, the browned bori pieces, the milk, and the sugar. Stir gently to combine. Let the curry simmer for 5 minutes, allowing all the flavours to meld together and the gravy to thicken slightly. The bori will soften a little but retain some texture.
7. 7Remove the pan from the heat. Sprinkle the powdered garam masala evenly over the curry and stir gently to incorporate. Adding garam masala off the heat preserves its delicate aroma. Taste and adjust salt or sugar if needed. Serve hot with steamed rice or flatbreads.