Mocha (Banana Flower)

Sastric References

One day My mother, Śacī, offered food to Śālagrāma Viṣṇu. She offered rice cooked from śāli paddies, various kinds of vegetables, spinach, curry made of banana flowers, fried paṭola with nimba leaves, pieces of ginger with lemon, and also yogurt, milk, sugar candy and many other foods.
(CC Madhya 15.54-55)

Ingredients

For Cleaning and Prepping Banana Flower:

• Banana flower (Mocha) – 1 large

• Turmeric powder – ½ teaspoon (for soaking)

• Water – as needed for soaking and boiling

For Cooking:

• Potatoes – 2 medium, peeled and cubed

• Ghee – 2 teaspoons (plus 1 teaspoon for finishing)

• Cumin seeds (Jeera) – ½ teaspoon

• Asafoetida (Hing) – a pinch

• Green chili – 1, slit

• Bay leaf – 1

• Ginger paste – 1 tablespoon

• Cumin powder – 2 teaspoons

• Turmeric powder – ¼ teaspoon

• Red chili powder – to taste

• Fresh grated coconut – 2 tablespoons (plus extra for garnish)

• Water – ½ cup

• Salt – to taste

• Sugar – a pinch

• Garam masala – ½ teaspoon

• Roasted peanuts – 2 tablespoons, coarsely crushed

Recipe

1. Clean the Banana Flower

Remove the hard outer petals (bracts) to expose the florets underneath each layer.
From each floret, remove and discard:

• Tepal – the translucent, plastic-like outer cover

• Stylus with stigma – the long sticky part with a bulb at the end

Once you reach smaller, tender florets, simply chop them without cleaning.
The inner whitish center (banana heart) can also be chopped directly.
Chop all florets and the heart into small pieces and soak in water mixed with turmeric for 15–20 minutes to reduce bitterness.

2. Boil the Mocha

Boil the chopped banana flower in a pressure cooker with a little water for 2 whistles.
Strain and rinse with cold water. Set aside.

3. Cook the Potatoes and Masala

In a kadhai, heat 2 teaspoons of ghee.
Add cumin seeds, a pinch of hing, bay leaf, and slit green chili.
Add the cubed potatoes and sauté until golden.
Add ginger paste, cumin powder, turmeric powder, red chili powder, and grated coconut.
Sauté until the masala is fragrant and cooked.

4. Add Mocha and Finish Cooking

Add the boiled banana flower to the kadhai and mix well.
Add ½ cup water, salt to taste, and a pinch of sugar.
Cook uncovered till the water evaporates and the mixture reaches a soft, dough-like consistency.
Add 1 teaspoon ghee, garam masala, and crushed roasted peanuts.
Garnish with extra fresh coconut.

Cooking Time

• Preparation (including cleaning mocha): 45 to 60 minutes

• Cooking: 20 to 25 minutes

• Total Time: 1 hour 10 minutes to 1 hour 25 minutes

Submitted by Manoraksi and Kalasudha Matajis, Sri Mayapur Dhama