I had first posted the recipe for Mochar Chop or Banana blossom cutlets after a visit home from Kolkata. To get inspired to work with really traditional recipes, I need a back to the mothership kind of experience. I did not really work with the chop or the banana blossom, until recently when my mother visited me.
This is important and essential enough for me to include in the book, and I actually took pictures of Ma, as she did it much to her discomfort and surprise. See, my mother loves cooking and it is from her and her mother (my dida) that I inherit my love of cooking. However, cooking is not a exhibition of showmanship in her world. It is a necesity and an essential way to nourish and display love and affection for family. Ma however also considers it important that I learn the core essentials the right way, and she was really happy that I had taken such an interest in walking through this process her way.
Now, onto the cleaning of the blossom. The first step is to remove the leaves to reveal the imature bananas as can be seen in the picture. This needs to be done layer by layer. So, it is a good idea to set up an assembly line of sorts, to allow for the peel, discarded parts and useful parts to be kept separately.