Mocha Chingri Manohara Recipe (Shrimps Stuffed Banana Flower Kofta Curry)
Discover the perfect blend of Bengali flavors in this unique and exquisite dish, Mocha Chingri Manohara. A rich curry made from banana flower (locally known as mocha) and succulent shrimp, shaped into delicate koftas and cooked in a spiced gravy, this recipe is a delicious fusion of textures and spices. This dish pairs beautifully with Jeera rice or Kesar Pulao, and will bring a special touch to your next meal.
Ingredients:
| Ingredients for Kofta | Quantity |
|---|---|
| Banana flower (Vazhaipoo) | 1 whole (cleaned and chopped) |
| Buttermilk | 2 tbsp |
| Shrimps (cleaned and deveined) | 250 grams |
| Ginger garlic paste | 1-1/2 tsp |
| Coriander powder (Dhania) | 1 tsp |
| Red chili powder | 1 tsp |
| Turmeric powder (Haldi) | 1 tsp |
| Gram flour (besan) | 4 tbsp |
| Garam masala powder | 1 tsp |
| Corn flour | 2 tbsp |
| Sugar | 1/2 tsp |
| Salt | To taste |
| Sunflower oil (for frying) | As required |
| Ingredients for Gravy | Quantity |
|---|---|
| Cinnamon stick (Dalchini) | 1 inch |
| Cardamom pods (Elaichi) | 3 pods |
| Onion (churned to paste) | 1 medium |
| Homemade tomato puree | 1/3 cup |
| Curd (Dahi/Yogurt – beaten) | 2 tbsp |
| Poppy seeds | 1-1/2 tsp |
| Cashew nuts | 8 pieces |
| Green chilies | 2 pieces |
| Red chili powder | 1/2 tsp |
| Garam masala powder | 1-1/2 tsp |
| Sugar | 1 tsp |
| Salt | To taste |
| Ghee or Butter | 1 tsp |
| Sunflower oil | 2 tsp |
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 65 minutes
Servings: 6
Cuisine: Bengali
Course: Side Dish
Diet: Non-Vegetarian
Instructions:
1. Preparing the Koftas (Stuffed Banana Flower with Shrimp):
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Clean the Banana Flower: Peel the banana flower petals and carefully remove the white, small florets from inside. Soak the florets in 2 tablespoons of buttermilk as you clean them. This will help remove any bitterness.
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Cook the Banana Blossom: In a pressure cooker, add the banana flower along with a teaspoon of oil and turmeric powder. Pressure cook for one whistle and immediately release the pressure. Once done, set the cooked banana blossom aside.
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Prepare the Shrimp Mixture: Heat a teaspoon of oil in a shallow pan. Sauté the shrimps with a pinch of salt until they are lightly cooked. Once done, set them aside.
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Sauté Spices: In the same pan, add 2 tablespoons of oil, followed by ginger garlic paste. Sauté until the raw smell disappears. Add coriander powder, red chili powder, turmeric powder, and garam masala powder. Cook the spices for about 5 to 8 minutes until fragrant and well-combined.
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Combine with Banana Blossom: Add the cooked banana flower (florets) to the pan. Adjust sugar and salt to taste. Continue to sauté the mixture until everything is well-combined. Turn off the heat.
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Prepare the Kofta Mixture: Add gram flour to the pan and mix everything well. Set the mixture aside.
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Make the Corn Flour Batter: In a bowl, mix corn flour with about 1/2 cup of water to form a smooth batter. Keep it aside.
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Shape the Koftas: Using the shrimp-banana blossom mixture, shape small balls. Place a shrimp in the center of each ball. Dip each ball in the corn flour batter and shallow fry them in a kuzhi paniyaram pan with a few drops of oil until they are golden and crisp on the outside.
2. Preparing the Gravy:
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Grind the Paste: In a grinder, blend the poppy seeds, cashew nuts, and green chilies into a smooth paste. Set this paste aside.
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Cook the Gravy Base: Heat oil in a Kadai (wok) and temper with a cinnamon stick and cardamom pods. Add the onion paste and sauté for 2 to 3 minutes until the onions soften.
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Add Tomato Puree and Spices: Add the homemade tomato puree and cook until it thickens and the raw smell disappears. Next, add coriander powder, red chili powder, garam masala powder, salt, and sugar. Fry everything together until well-combined.
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Add the Poppy Seed Paste: Mix the prepared poppy seeds paste with the beaten curd. Gradually add about a cup of warm water to the mixture. Cook for another 5 minutes on medium heat, stirring occasionally.
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Finish the Gravy: Add ghee or butter to the gravy and mix well. Now, gently add the fried Mocha Chingri koftas into the gravy, allowing them to absorb the flavors.
3. Serving the Dish:
Once the koftas are cooked through and have absorbed the rich, flavorful gravy, your Mocha Chingri Manohara is ready to serve. Pair it with Jeera rice or Kesar Pulao for an unforgettable Bengali meal.
Tips for the Perfect Mocha Chingri Manohara:
- Ensure that the banana flower is cooked thoroughly to eliminate any bitterness.
- Be careful not to overcook the shrimp, as they can become rubbery.
- Adjust the level of heat by varying the amount of green chilies and red chili powder based on your preference.
- If you prefer a thicker gravy, you can reduce the water during the gravy-making process.
This recipe is a true delight for lovers of authentic Bengali cuisine. The combination of shrimp and banana flower, along with the aromatic spices, creates a rich and memorable dish that’s perfect for a special occasion or a weeknight treat.
