Mochar dalna, Bengali banana blossom curry

Ingredients

• One small banana flower
• 2 medium-sized potatoes
• 1 teaspoon of panch phoron
• One bay leaf
• 2 tablespoons of mustard oil or neutral oil
• ½ teaspoon of turmeric powder
• 1/4 teaspoon of ground cumin
• ½ teaspoon of red chili powder
• 2.5 cm cinnamon stick
• 2 to 3 cardamom pods
• salt
• ½ teaspoon of sugar (optional)
• ½ teaspoon 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 in a frying pan and lightly brown the apples. Set aside.

In the same frying pan, heat the remaining oil over low heat and sauté the panch phoron and bay leaf.

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 apples 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.