Kelphulachi Bhaji

Ingredients 

• 1 banana flower
• 1/2 cup split skinless green gram
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 5-6 curry leaves
• A pinch asafoetida
• 2-3 green chillies, finely chopped
• 1 1/2 teaspoons red chilli powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 teaspoon grated jaggery (gur) 
• 1/4 cup scraped fresh coconut 
• 1 tablespoon chopped fresh coriander leaves 

Method

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

Nutrition Info