Mochar dalna, a Bengali curry made with banana flower

Ingredients

• One small banana flower
• 2 medium-sized potatoes
• 1 teaspoon of panch phoron
• One bay leaf
• 2 tablespoons of mustard oil paint or neutral oil paint
• ½ cup of turmeric powder
• ½ cup of ground toasted cumin
• ½ teaspoon of red chili powder
• 2.5 cm cinnamon stick
• 2 to 3 cardamom pods
• salt
• ½ cup of sugar (optional)
• ½ cup of ghee

Remove the tough outer layer of the flower and separate the inner petals. Remove the hard, white membrane and the black part from each petal.

Cut the flower, rinse it, and cook it in water with a pinch of salt, then drain it.

Cook the apples and cut them into small pieces.

Heat half a tablespoon of oil paint in a pan and lightly gild the earthen apples. Set aside.

In the same pan, heat the remaining oil paint over low heat, and add the panch phoron and laurel leaves.

When the spices are fragrant, add the cooked flower, mix well, cover, and let it simmer for about 10 minutes over low heat.

Add the turmeric, chili pepper, cumin, salt, and sugar, and cook for a few minutes. Then add the potatoes and stir until the water has evaporated.

Add the ground cinnamon and cardamom, and continue to cook for 2-3 minutes over low heat. Before turning off the heat, drizzle with ghee.