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Kathaler muchi bhorta, sweet and sour jackfruit flowers

Kathaler muchi bhorta, sweet and sour jackfruit flowers

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An old Bengali dish: finely chopped young jackfruit blossoms, mixed with tamarind, jaggery, grilled chili peppers, and mustard oil, for a sweet, sour, and…

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Recipe from MD Abu Siyam, adapted by Recette de cuisine · · updated on

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The muchi is the young inflorescence of the jute plant. This traditional rural dish from Bangladesh, known as “bhorta,” is prepared raw, with a sour-sweet and spicy flavor, and is typically served with rice.

Ingredients and directions

  • Prep time30 min
  • Cook time10 min
  • Resting10 min
  • Total50 min
  • DifficultyEasy
  • Cooking methodno cooking required
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.06
  • $0.17
  • $0.03

Directions

  1. Peel the young leek and finely chop it. ≈ 8 min
  2. Soak them in salted water for 5 minutes to remove any bitterness and sharpness, then drain them.
  3. In a large bowl, combine the tamarind pulp, grated jaggery, grilled chili, mustard oil, and salt, and mix well by shaking.
  4. Cover and let it rest for a moment before serving, to allow the flavors to meld.

Equipment

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Before you start

Ingredients

  • 1 cup of finely chopped young jackfruit blossoms (muchi)
  • About 2 tablespoons of thick tamarind pulp
  • ½ cup of finely grated jaggery
  • ½ teaspoon of dried, grilled, and ground hot pepper
  • 2 tablespoons of mustard oil
  • salt

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