The other day while shopping for vegetables something in pink attracted my attention in the market.
What was it? Kel-phool i.e. banana blossom (flower).
I immediately decided to make it at home and bought it.
Though I haven’t eaten it since a long time, I still remember the recipe!
I share with you the authentic kelfulachi bhaji recipe we make at home.
This is of the best home-made foods I crave for.
Kelphulachi bhaji is yummy delight and I regard it as luxurious food in my platter.
This is a popular vegetable in South India and also east in the Bengal.
Read the kelphulachi bhaji recipe here! Scroll down for images of recipe. ”
Preparation Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Ingredients:
1) 1 banana flower
2) 1/2 black peas
3) 3 tbsps oil
4) Pinch of asafoetida
5) 1/2 tsp Mustard seeds
6) 3-4 tsp Malvani masala
7) 1/2 cup Onion Coconut masala
8) Salt to taste
Method:
Remove outer part of banana flower (pink skins), separate the inner white flowers and use these flower for this bhaji.
Wash the white flowers and drain and chop into a water.
Keep soaked in water overnight.
Soak black peas for at least 6 hours. Boil them.
Heat oil in pan add asafoetida and boiled black peas and Malvani masala.
Saute for 2-3 minutes.
Now add chopped kelphool, salt and mix well. Add 1/2 cup water.
Let it cook for 10 minutes.
Heat oil in a tava or pan. Add sliced onion and fry till they become transparent.
Add grated coconut.
On a low flame, roast the mixture till it turn to golden browned. Keep on stirring. Remove from heat, let this mixture cool completely. Then grind this mixture by adding little water.
Add onion coconut mixture to the kelphul and black peas mixture. Cook for another few minutes.
Remove from heat and serve hot.
How to prepare Kelphulachi Bhaji step by step:
1) Remove outer part of banana flower, separate the inner white flowers and use these flower for this bhaji.
2) Wash the white flowers and drain and chop into a water.
3) Keep soaked in water overnight.
4) Soak black peas for at least 6 hours. Boil them.
5) Heat oil in pan add mustard seeds let them crackle than add asafoetida and boiled black peas and Malvani masala. Saute for 2-3 minute
6) Now add chopped kelphool, salt and mix well. Add 1/2 cup water.
7) Let it cook for 10 minutes.
To prepare onion coconut Mixture
8) Heat oil in a tava or pan. Add sliced onion and fry till they become transparent.
9) Now add fresh grated coconut.
10) On a low flame, roast the mixture till it turn to golden browned. Keep on stirring. Remove from heat, let this mixture cool completely. Then grind this mixture by adding little water.
11) Add onion coconut mixture to the kelphul and black peas mixture. Cook for another few minutes.
12) Remove from heat and serve hot.
