Mochar Ghonto...

Ingredients:

(a)The flowers of a mocha with the pollen stem coming out from
inside removed. However, it is important to select the fresh mocha
flower appropriately. Often they render a bitter taste if one is
not careful. In absence of fresh mocha flower one could use
preserved mochas in cans.
(b) Two to three tablespoons of grated coconut (sweetened ones).
(c) Peeled potatoes and chopped in cubes.
(d) Fresh green chilies
(e) Salt, sugar, jeera powder, mouri, bay-leaves, turmeric,
chili-powder
(f) garam-masala (freshly powdered cardamom & cinnamon -
no cloves, this time)
(g) A little flour (in case of emergency), ghee

This method of preparation is basically a standard one for many vegetables. One could even call it a base scheme. For instance, should one feel like adding a little "umph" into it by adding some shrimps -- one could use basically this but, of course, without the coconut. Otherwise, it would be an overkill.

1. Cut fresh mocha flower stalks into short pieces. Boil them till they are sufficiently tender. If canned mochas are used, remove them from the can, wash them thoroughly and chop them into short pieces. Boil them. You may find the water turning black but don't that distract you. After the mocha is boiled, remove them from the water and keep it aside.

2. While the above step is carried out, fry the potatoes in a little ghee. To do this, sprinkle a little turmric and salt onto it and coat them evenly. On a hot frying fan, fry them till they turn slightly redish. Do not overfry them. After they are done, keep them aside.

3. Now return to your boiled mocha. Wash your hands thoroughly and then mash this mocha as much as you can with your hand attending
particularly to the hard centers that you'd occasionally meet. Now you are really ready.

4. In a clean frying pan, heat some ghee. When the ghee is hot sprinkle some whole mouri, a bayleaf or two, some green chilies into it. Before they start to burn, add the coconut and stir it. Almost immediately (and you don't have much time otherwise the coconut would begin to burn), add the potatoes into it and stir it. Now add the mochas into it, stir it a little. Now add the turmeric, chili powder, a little geera powder, a half a teaspoonful of mouri powder (you can prepare it in your grinder). Stir everything thoroughly.

5. After a while the potatoes would be cooked inside it. Taste it, if it requires a little more sugar, add a dash of sugar (1/8 th of a teaspoon, say) and stir into it. If it is still kind of watery -- add into it a little water containing some flour -- say a teaspoon-full at most and stir into it. Very soon the whole think would appear dry as
it should be.

6. Just before removing it from the heat, add a half a teaspoon-full of garam masala and stir into it.

Now enjoy the meal when you are ready! I'd use a Beaujolais or any robust Burgandy to serve with it.

Note. If you are using shrimp, fry them a little until their opaqueness is gone. Do not use any cocconut now, but add the mocha straight after the potatoes are added. Then add the shrimp into it.