Thor ghanto Recipe

Cooking Directions

• STEP 1.Peel and chop the banana stem into small pieces. Soak them in water with a little lemon juice to prevent discoloration.
• STEP 2.In a pressure cooker, heat oil and add cumin seeds, bay leaf, and dry red chili. Saute until fragrant.
• STEP 3.Add chopped onions and saute until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and oil separates.
• STEP 5.Add soaked lentils, chopped banana stem, salt, and water. Pressure cook for 3-4 whistles or until the lentils and banana stem are cooked.
• STEP 6.Once the pressure is released, open the cooker and check the consistency. Adjust the water if needed and simmer for a few minutes.
• STEP 7.In a separate pan, heat ghee and add cumin seeds, dry red chili, and grated coconut. Fry until the coconut turns golden brown.
• STEP 8.Add this tempering to the cooked banana stem and lentils. Mix well and cook for a couple of minutes.
• STEP 9.Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to remove the fibrous outer layers of the banana stem before chopping.
• Soaking the chopped banana stem in water with lemon juice helps to retain its color.
• Adjust the spice levels according to your preference.
• You can add vegetables like potatoes or carrots to enhance the flavor and nutrition of the dish.

Storage and Serving

• Thor Ghanto is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.