This dry preparation with Banana Blossom flower is a spicy sabzi, naturally with two famous spice mixes, garam masala and Malwani masala.
KELPHULACHI BHAJI
Ingredients
1 medium banana flower (kelphul)
Salt to taste
2-3 tbsps oil
1 tsp mustard seeds
8-10 curry leaves
2 medium onions, chopped
1½ tbsps ginger-garlic paste
1 large tomato, chopped
¼ tsp turmeric powder
1 tsp coriander powder
1½ tsps malwani masala
Salt to taste
2-3 tbsps cup coconut-onion masala
¾ cup boiled dried black peas (kaala vatana)
1 tsp garam masala powder
2-3 tbsps scraped fresh coconut
2-3 tbsps chopped fresh coriander
Method
1. Remove outer part of banana flower, separate the inner white flowers, remove hard inner stalk and the outer skin. Chop the thin white flowers and heart and soak in water for 30 minutes to remove stickiness and bitterness.
2. Drain the water and transfer in a pressure cooker. Add 1 cup water, cover and cook on medium heat till the pressure is released once. Open the lid once the pressure settles completely.
3. Meanwhile, heat oil in a nonstick pan. Add mustard seeds and once they start to splutter, add curry leaves, onion, ginger garlic paste and sauté till onions turn golden brown.
4. Add tomatoes and sauté till they turn pulpy.
5. Add turmeric powder, coriander powder, malwani masala, salt and mix well.
6. Add ¼ cup water and mix. Add the coconut- onion masala and sauté for a minute.
7. Drain the water from the cooked banana flower and add to the pan. Add the black peas and mix. Add garam masala powder and cook on medium heat for 8-10 minutes.
8. Add coconut, coriander and mix well.
9. Transfer in a serving bowl, sprinkle coriander and serve hot.
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