Name: Mocha bata | Mocha recipe Bengali | Banana flower curry
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Bengali
Ingredients: 1 cup = 250 ml; To pressure cook the mocha; 1 big Mocha (Banana blossom); 1 teaspoon salt; 3 cups Water; For the coconut-mustard paste; 1 tablespoon Mustard; 3 tablespoon grated coconut; 1-2 Green chillies; 1-2 tablespoons of Water to paste; Other ingredients for Mocha bata; ½ teaspoon Nigella seeds (Kalonji); 1 Dry red chilli; 2-3 green Chillies; ½ teaspoon Turmeric powder; ½ teaspoon red Chilli powder; Salt to taste; 2 teaspoons Sugar; 2 tablespoons Mustard oil

Mocha bata is a classic delight which is crazily popular among Bengalis. It is a pure Bengali delicacy and one of the most beloved vegetarian traditional Bengali food. It is a niramish recipe, I mean without onion garlic recipe, which is ideal for any vegetarian day or puja day, especially during the holy Durga puja festival. In this preparation, boiled banana flowers aka mocha paste are cooked in mustard oil along with coconut-mustard paste, green chillies and some specific spices. This flavoured dry curry is mostly accompanied by plain rice.

Table of Contents

About the recipe
Health benefits of Banana flower
Tips and Suggestions
How to make Mocha bata (step wise photos)
Recipe Card

What is Mocha?

‘Mocha’ is the Bengali name for ‘banana flower’ which is also known as plantain flower, banana blossom and banana heart. All the parts of the banana flower are not edible. The purple petals of the banana flower are the non-edible part which is discarded.

Other than Bengal, the banana flower aka plantain flower is widely used in the subcontinents of Indian and south-east Asian culinary. It is known by different names in different parts like kela phool in Hindi, vazhaipoo in Tamil, arati poovu in Telegu, bale huvina in Kannada. Other than these, it is known as keselmuwa in Sri Lanka.

Though banana flower aka mocha is extensively used in different culture and culinary, but the nostalgia and sentiments that elongates among Bengalis for the blossoms are completely unmatchable. Mocha has been undoubtedly an iconic part of Bengali culture and cuisine for ages.

Mocha bata is a signature dish and it can be prepared in both ways, vegetarian and non-vegetarian. Few popular non-vegetarian versions of mocha bata recipes are chingri mach diye mocha bata, macher matha diye mocha bata, choto mach diye mocha bata etc.

But today, I am going to share the vegetarian version of mochar bata recipe with you. Though everyone has their own version of mocha bata but the primary preparation of the recipe is almost the same which has not got changed in ages.

Bengalis are scrupulous about vegetarian food and they split it into two different parts. One division is called satvik food where onion, garlic and even masoor dal are prohibited. In another division, normal vegetarian dishes are prepared using onion and garlic. Onion and garlic are considered rajasik food which produces heat in our body and inflames our passion and incomprehension.

This mocha bata is a pure vegetarian aka no onion no garlic recipe which is perfect for any puja days or vegetarian days. In fact, many Bengali families consider one day of the week as a vegetarian day. For them, mocha bata is one of the most anticipated niramish recipes for those days. This classic banana flower curry is considered as a must try Bengali veg recipe during holy Durga puja festival.

Whenever I talk about mocha bata recipe, it always makes me feel nostalgic. As a bong, I have grown up eating this delicacy and till now I have never gotten bored with it. I still remember how my mother used to prepare this niramish mocha recipe on vegetarian days and puja days. She used to serve it as a side with hot rice and we used to devour that with enormous pleasure. I have learned traditional Bengali recipes from her.

For preparing perfect mocha bata, it requires patience, assiduity and of course skilful hand with a knife. According to me, the difficulty level of preparing the dish is above moderate and is not recommended for novices or beginners. The toughest part of the recipe is to cut and clean the banana flowers. If you cross this stage, then rest of the part of the recipe simple and easy. It requires very limited ingredients which are easily available in any Bengali kitchen pantry. It is a pure Bengali delicacy, and you will get the essence of Bengal in it.

Mocha bata with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. I have included all the tips and tricks below with all the details to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the primary ingredient for the recipe – mocha aka banana flower.

Health benefits of banana flower

Banana flower is a super rich source of iron and fibre which is good for diabetic patients and helps to reduce the blood sugar level.
It is a good source of magnesium which helps to bring down the stress level.
It is a great source of antioxidants which resists the free radicals to damage healthy cells.
Its fibre-rich content is good for our digestive system.
The iron-rich content can increase the level of haemoglobin in the body and helps to fight against anaemia.
According to Ayurveda, banana flowers can boost the lactation of the nourishing mother.
It is an excellent source of vitamins and minerals like vitamins C, A, E, potassium etc.

How to cut and clean mocha?

Cleaning and cutting banana flowers aka mocha is a time-consuming job. So, it is advisable to do this job one day before preparing mocha ghonto.

Take a bowl of water and squeeze the juice of one lemon into it. Dip your fingers repeatedly during the time of cleaning the banana flowers to avoid dark strains.

Take the banana flower and extract each purple or maroon petals of the flower until it reaches the core where the petals turn soft in texture and white in colour. At this stage, the petals are interconnected with each other. Each petal contains aptly arranged inner florets inside.

Keep the core of the banana flower aside.

Separate the inner florets from the petals and discard all the thick maroon petals.

Now take the separated florets which are extracted initially. Here, each floret contains two inedible parts which needs to be removed. Each floret contains a hard stick and a plastic like transparent part which need to be removed before chopping. Separate both of them from each floret. But remember to dip your fingers into lemon water repeatedly during the time of doing this job.

The cleaning part of banana flower is done. Now, it’s time to chop the florets and core. At this stage, I highly recommend using hand gloves. If you are not using hand gloves, then apply oil on your palm.

During the time of chopping the florets and inner core, it releases sticky liquid which makes it difficult to cut. To overcome from this problem, always apply oil on the chopping board and on the blade of the knife. This would prevent the liquid to stick to them.

First finely chop the cleaned florets.

Then cut the head of the core and discard it before chopping. Then finely chop the core. Keeping the chopped banana flower outside for longer makes it darker in colour. So, I immediately transfer them into the pressure cooker and add some water, salt and cook it till soft.

Tips to prepare mocha bata

Mocha is high in iron which results in dark strains on fingers during the time of discarding the inedible parts of each floret of banana flower. To avoid it, take a bowl and add some lemon juice into it. Dip you fingers repeatedly after some time into the lemon water during the time of removing stigma and transparent petal from each floret.
During the time of chopping the florets and inner core,it releases sticky liquid which makes it difficult to cut. To overcome this problem, always apply oil on the chopping board and on the blade of the knife. This would prevent the liquid to stick to them. Either you can apply oil on your palm, or I highly recommend using hand gloves at this stage.
After chopping the banana flower, pressure cook them immediately in salted water to avoid getting dark in colour.
After cooking the banana flower till soft, strain the water completely.
Blend the boiled mocha with a blender till smooth.
Don’t skip coconut-mustard paste from the recipe.
Always use mustard oil to prepare the traditional Bengali food. It gives a better flavour and taste to the dish.

How to make Mocha bata?

To prepare mocha bata, first, clean the banana flower by removing the hard stick and a plastic-like transparent part of each floret and then finely chop the florets and core of the banana flower. Then transfer them immediately into a cooker and add water, salt, turmeric powder and mix it. Cook it on medium flame till 3 whistles. After the pressure gets released, strain the mocha with the help of a strainer. Add some cold water to it to cool it down.

Blend the boiled mocha with the help of a blender till smooth. Keep it aside.

On the other hand, soak yellow Mustard seeds in warm water for 10-15 minutes. Then drain the excess water and transfer it to a jar of a grinder. Add some grated coconut, green chillies, water and grind it to a smooth paste and keep it aside.

Put a pan on flame and allow it to become completely dry. Then add mustard oil to the pan and wait until the oil is hot. Generally, most of the traditional Bengali food is cooked in mustard oil. It gives an outstanding flavour to the dish.

After this, temper the whole spices – nigella seeds, dry red chillies and let them crackle.

Add the mocha paste into the pan and give a nice mix. Add salt, ½ teaspoon turmeric powder, ½ teaspoon red chilli powder into the pan and mix it well. Partially cover the pan and cook it on medium-high flame for 5-6 minutes until the moisture gets evaporated slightly. Stir in between.

Then add the coconut-mustard paste (Step 6), 2-3 green chillies into the pan and mix it well. Partially cover the pan and again cook it on medium-high flame for 5-6 minutes until the moisture gets evaporated. Stir in between or else it will stick to the sides and bottom of the pan. It is important to cover the pan partially or else the paste may splatter during the time of cooking.

Add salt, 2 teaspoons sugar into the pan and mix it well. Then turn the flame high and stir the content continuously until the excess moisture evaporates and the sides get released. It takes around 2-3 minutes. Switch off the flame and put the pan down.

Many traditional Bengali recipes have already been shared in my previous posts. You can check a few of them like

Mocha ghonto
Chanar Dalna
Aloo Posto
Doi Begun
Echorer dalna

..And Many more…

Ingredients:

1 cup = 250 ml

To pressure cook the mocha

1 big Mocha (Banana blossom)
1 teaspoon salt
3 cups Water

For the coconut-mustard paste

1 tablespoon Mustard
3 tablespoon grated coconut
1-2 Green chillies
1-2 tablespoons of Water to paste

Other ingredients for Mocha bata

½ teaspoon Nigella seeds (Kalonji)
1 Dry red chilli
2-3 green Chillies
½ teaspoon Turmeric powder
½ teaspoon red Chilli powder
Salt to taste
2 teaspoons Sugar
2 tablespoons Mustard oil

Instructions:

Clean the banana flower by removing the hard stick and a plastic-like transparent part of each floret and then finely chop the florets and core of the banana flower.
Transfer them immediately into the pressure cooker and add 3 cups water, 1 teaspoon salt, ½ teaspoon turmeric powder and mix it. Cook it on medium flame till 3 whistles and then allow the cooker to release pressure.
Take off the lid of the cooker and strain the mocha with the help of a strainer. Wash it with some cold water to cool down.
Add the strained boiled mocha into a jar of a grinder. Close the lid and pulse it till smooth. Keep it aside.
On the other hand, soak 1 tablespoon of yellow mustard seeds in warm water for 10-15 minutes and then drain the excess water.
Put the strained mustard seeds into a jar of mixer grinder. Add 3 tablespoons of grated coconut, 1-2 green chillies, a little water and grind it to a smooth paste. Keep it aside.
Put a pan on flame and allow it to become completely dry. Add 2 tablespoons of Mustard oil to the pan and wait until the oil is hot.
Add 1-2 dry red chillies, ½ teaspoon nigella seeds into the same pan and let them crackle.
Add the mocha paste (Step 4) into the pan and mix it well.
Add salt, ½ teaspoon turmeric powder, ½ teaspoon red chilli powder into the pan and mix it well. Partially cover the pan and cook it on medium-high flame for 5-6 minutes until the moisture gets evaporated slightly. Stir in between.
Add the coconut-mustard paste (Step 6), 2-3 green chillies into the pan and mix it well.
Partially cover the pan and again cook it on medium-high flame for 5-6 minutes until the moisture gets evaporated. Stir in between or else it will stick to the sides and bottom of the pan. Note: It is important to cover the pan partially or else the paste may splatter during the time of cooking.
Add 2 teaspoons sugar into the pan and mix it well.
Now turn the flame high and stir the content continuously until the excess moisture evaporates and the sides get released. It takes around 2-3 minutes.
Switch off the flame and put the pan down.

Serving Instruction

Transfer the mocha bata into a serving bowl or on a serving plate. Serve hot or warm to enjoy the best taste. Relish the authentic Bengali recipe with plain Rice and enjoy your meal.