How to make Kelphoolachi Bhaji -
banana flower cooked to in a perfect curry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Salt (नमक)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Kelphoolachi Bhaji checkout Lauki Aloo Matar, Bharwan Lauki with Kadhi, Lauki Kiwi Masala, Lauki aur Wadiyon ki Sabzi . You can also find more Main Course Vegetarian recipes like Poondu Keerai Massiyal Methi Urad Dal ki Subzi Mushroom Butter Masala Kadai Hara Cholia
Kelphoolachi Bhaji Recipe Card
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 : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kelphoolachi Bhaji Recipe
Bottle gourd (lauki/doodhi) grated 150 grams
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Green chillies chopped 3-4
Gram flour (besan) 1 cup
Oil 2 tbsps + to deep fry
Cumin seeds 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Spinach blanched and pureed 3 bunches
Lemon juice 1 tablespoon
Fresh cream 3 tablespoons
Garam masala powder 1/2 teaspoon
Method
Step 1
Remove outer part of banana flower, separate the inner white stalks/flowers and use these flowers for bhaji. Chop the thin white flowers, wash and keep aside. Soak moong dal for 30 minutes. Remove stems from green chillies and chop fine. Heat oil in a vessel, add cumin seeds.
Step 2
When slightly brown, add curry leaves, asafoetida and green chilllies. Stir well. Add moong dal and sauté for a few seconds. Add khelphool, mix well and then add red chilli powder, turmeric powder and salt.
Step 3
Cook till khelphool is well cooked. Serve hot garnished with coriander leaves and scraped coconut.
Nutrition Info
Calories : 1293 Kcal
Carbohydrates : 88.3 gm
Protein : 36.4 gm
Fat : 88.2 gm
Other : 37.6 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
