Mocha'r Paturi

Banana flowers slow roasted in a fiery marinade of mustard, coconuts and green chillies: an East Bengal specialty

  • Cooking time
    1 hour, 20 mins
  • Calories
    kcal
Recommended by
96.0
%
of
5759
members who rated this recipe on Youtube

This is an extremely easy recipe, once the mocha is prepped. Whole mocha florets, or banana blossoms, are marinated with mustard paste, coconut and green chillies, and roasted slowly on a tawa or in a kadai. The same dish can be made in a banana leaf or gourd leaf parcel too.

Paturi, according to food historian and consultant Pritha Sen, does not always have to be cooked in a leaf parcel. Watch Pritha Sen make a lovely mulo'r paturi.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
5 servings
  • 200 g mocha flowers (cleaned)
  • 13 g total salt
  • ¼ tsp turmeric
  • 15 g brown mustard
  • 15 g yellow mustard
  • 5 pcs green chillies
  • 40 g coconut
  • 10 g sugar
  • 50 g total mustard oil
  • 200 g brinjal
  • ¼ tsp kaalo jeere (nigella seeds)
  • 2 pcs dried red chillies

Method

  1. Soak yellow and brown mustard seeds in water for 2 hours. Strain and add them to a grinder jar. Add 2 green chillies, 6 g salt and 100 g water, and grind into a smooth paste. Add roughly chopped coconut to the grinder jar and blitz everything again until the coconut completely disintegrates.
  2. Clean the mocha so that you have individual banana blossoms with their calyx and pistil removed. Transfer the cleaned blossoms to a saucepan with 5 g salt, ¼ tsp turmeric and 400 g water. Cover and steam the mocha for 5 minutes. Strain and throw away the water. Set the mocha aside to cool slightly.
  3. Once cool, add the mocha to a mixing bowl, followed by the mustard-and-coconut paste, 10 g sugar and 10 g mustard oil. Mix together thoroughly and set aside.
  4. Cut brinjal in 3-cm-long pieces.
  5. Heat 35 g mustard oil in a pan. Fry the brinjal until they are brown (about 4 minutes). Remove from the oil and set aside.
  6. Temper the same oil (if oil has been absorbed into the brinjal, you may need to replenish it with some more) with dried red chillies, green chillies and kaalo jeere. Now add the marinated mocha. Spread it across the surface of the pan in as thin a layer as you can, and roast on low heat. Stir once in while, not very often. Mostly let it roast on low heat in a single layer.
  7. Once the raw smell of the mustard paste has disappeared, add the fried brinjal. Continue cooking until the brinjal is soft. Deglaze the pan with water if you find the mocha and spices sticking.
  8. Finish with 2 slit green chillies and 1 tsp raw mustard oil, and serve with steaming rice.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
    kcal
Viewers liked this
%

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
    kcal
Viewers liked this
99.5
%

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
    kcal
Viewers liked this
98.9
%

Christmas Fruitcake without Alcohol

A festive, rich, spiced cake with dried fruits and nuts

  • 4 hours
  • kcal
Viewers liked this
%
See all New recipes »
More
paturi
recipes
View all »

Lau Patay Chingri Paturi

Prawns, coated with a delicious sauce made of mustard, yoghurt, and coconut, and steamed in bottle-gourd leaf parcels

  • 45 minutes
  • kcal

Bhetki paturi

Four interesting variations on this popular Bengali recipe of Bhetki fish fillets steamed in banana-leaf parcels.

  • 1 hour
  • kcal

Mocha'r Paturi

Banana flowers slow roasted in a fiery marinade of mustard, coconuts and green chillies: an East Bengal specialty

  • 1 hour, 20 mins
  • kcal
More
mocha
recipes
View all »

Mochar Ghonto

Curried banana blossom with flavours of ginger, cumin, ghee, and garam masala.

  • 2 hours
  • 150
    kcal

Mocha'r Paturi

Banana flowers slow roasted in a fiery marinade of mustard, coconuts and green chillies: an East Bengal specialty

  • 1 hour, 20 mins
  • kcal