Mochar ghonto

Step 1: Peel the purple bracts off 1 large banana flower (mocha) one by one. From each cluster of florets, pull out and discard the hard matchstick-like pistil and the papery bract; they never soften. Keep the pale inner heart whole.

Step 2: Chop the cleaned florets and heart finely and drop them straight into a bowl of water with 2 tbsp plain yogurt or buttermilk so they don't darken.

Step 3: Drain, then boil in fresh water with half the 1 tsp ground turmeric and ½ tsp of the 1 ¼ tsp salt for 8–10 minutes until soft. Drain in a sieve and squeeze out as much water as you can.

Step 4: Boil 1 ¾ oz chickpeas (soaked kala chana) for 15 minutes if not already cooked. Heat 3 tbsp mustard oil in a kadai over a high heat until it smokes, then lower to medium and fry 1 large potato for 4 minutes until golden; lift out.

Step 5: Add 2 bay leaves, 1 tsp cumin seeds and 2 dried red chillies; when the cumin crackles, add 1 tbsp ginger paste, 1 tsp ground cumin, 1 tsp ground coriander and the rest of the turmeric with a splash of water and stir for 1 minute.

Step 6: Add the banana flower, chana, fried potato, 2 ⅛ oz fresh grated coconut, 1 tsp sugar and the rest of the salt. Cook over a medium-low heat, stirring often, for 10–12 minutes until dry and the potato is soft. Common mistake: adding water to speed it up; ghonto should be dry and fluffy, not stewed.

Step 7: Stir in 1 tbsp ghee and ½ tsp ground garam masala (cardamom, cinnamon, cloves), cover and leave for 3 minutes so the aroma settles in. Serve with rice.