How to make Kelphulachi Bhaji - Delicious dish made with banana flower and split green gram.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Banana Flower, Split Green Gram

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Mirchi Mushroom, Dahi Ki Sabzi, Lauki Aloo Matar, Aaluchi Patal Bhaji.

Kelphulachi Bhaji

Kelphulachi Bhaji Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kelphulachi Bhaji Recipe

  • Banana Flower 1

  • Split Green Gram 1/2 cup

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Curry leaves 5-6

  • Asafoetida a pinch

  • Green chillies finely chopped 2-3

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Jaggery (gur) grated 1 teaspoon

  • Coconut scraped 1/4 cup

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Remove outer part of banana flower, separate the inner white stalks/flowers and use these flowers for this bhaji. Wash the thin white flowers (kelphool), drain and chop.

Step 2

Keep soaked in water overnight. Soak moong dal in one cup of water for at least thirty minutes. Drain. Heat oil in a pan and add cumin seeds.

Step 3

As they begin to change colour, add curry leaves, asafoetida and green chilllies. Stir well. Add moong dal and sauté for a minute. Add kelphool, mix well and add red chilli powder, turmeric powder, salt and jaggery.

Step 4

Cover and cook till kelphool is done. Add coconut and mix well. Serve hot garnished with coriander leaves.

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