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Mocha Chingri
As far as she can remember, Meenu always wanted to be like her mom. Her perseverance, her patience, her undying need to make others happy all the time and her to die for cooking skills, always made Meenu look up to her. Being a home maker in a joint family, her mother spent most of her time in the kitchen, cooking and fulfilling different demands made by the family members, but always with a smile on her face. She was lovingly addressed as “Rangabou”. From morning till night, there was just one call in the house, “Rangabou another round of tea, this time with a dash of ginger”, “Rangabou, my lunch, last day friends loved your kachauris, repeat it next week please”, “Rangabou, prepare chicken tonight, your special doi chicken recipe is missed”. Though I too am a big fan of her cooking, but hated whenever she prepared that one particular dish that made her spent extra hours in the kitchen and also left black marks in her hand. It was when she prepared the Mochar Chingri. Though it was delicious in taste but still I use to feel bad for her. But in the end when everyone appreciated her efforts, and she only smiled back, I was content that her efforts didn’t go wasted. Today, I will share one of my mother’s most appreciated recipes, Mocha Chingri, today’s special on thecomfortfoods.com.
Instructions
  1. Soak the chopped mocha or banana flower overnight in water. Add a little turmeric powder and salt to the same. Next morning, drain the water and boil it in a pressure cooker, let it cook for 2 whistles and turn of the heat.
Recipe Notes

Take a wok, add the mustard oil and let it heat on low flame. Now add the whole garam masala, bay leaf and the cumin seeds, cook it for a minute, then add the chopped potatoes and let it fry. Now add the prawns and let it fry for two more minutes. Next add the ginger paste and mix it well with the prawns and potatoes and cook it for two more minutes.

Next rinse the mocha well, before adding it to the wok, mix it well with the ingredients in the same. Now add the turmeric powder red chili powder, sprinkle salt and sugar as per taste and let it cook until all the ingredients mix well and the mocha gets dry and mingles well and stick together with all the ingredients. Before putting off the flame make sure the potatoes are soft and well-cooked and sprinkle the chopped coconut all over and mix it well. Now turn off the heat, sprinkle the ghee over it, along with a little garam masala and serve it hot with white steamed rice. Enjoy!

P.S. you could also add some green chilies if you like it spicy.

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