Kelphulachi Bhaji
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5 from 1 vote

Kelphulachi Bhaji (Banana Blossom Stir Fry)

Course Main Dish, Stir Fry
Cuisine Goan, Indian
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 People
Author Raksha Kamat

Ingredients

  • 2 banana blossom/kelphul
  • 1/2 cup white peas/vatana
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida/hing
  • 1 teaspoon red chili powder
  • 1 tablespoon grated jaggery
  • 4 tablespoon freshly grated coconut
  • To taste Salt
  • Few Coriander Leaves for garnish

Instructions

Clean the banana blossom by following the steps given below:

  • Open the outer leaves one by one. Under each leaf, long cream colored flowers.
  • Collect all these type flowers in a bowl till you see a complete white part inside the leaves.
  • Keep collecting these cream flowers, until you see the white part inside.
  • Now you need to clean the individual cream colored flowers. This process is called separating “dai” and “davlo” in Goa. “Dai” is a ladle that is used while cooking and serving rice. “Davlo” is used while making and serving tonaks.
  • When you open the cream flower, you can see 2 different types of stem. One is like a stick and the odd man out. The rest look alike. This is “davlo”, discard it. Next let’s separate and discard “dai”. In the same flower, you will find a small pocket, that is “davlo” discard it.
  • This is a tedious process. You have to repeat it for all the cream flowers. The “davlo” does not get cooked and both “dai” and “davlo” spoils the taste after cooking.
  • Continue removing the “dai” and “davlo” for all opened flowers. Do not remove it for unopened flowers.
  • Check my video below to know how to clean the banana blossom.
  • Take a bowl and add water to it. Now finely chop the cream flowers and add to the bowl with water.
  • Finely chop the white part and add to the same bowl which has chopped white flowers.
  • To the same bowl add, white peas or vatana. Cover the bowl and let these get soaked overnight. Next morning, drain the water.
  • Add chopped banana blossom along with soaked white peas to a pressure cooker with ½ cup water and pressure cook it for 3-4 whistles. Wait for pressure to drop.

Let us do the seasoning:

  • Take a kadai and add oil. Let it get heated.
  • Add mustard seeds and let them flutter.
  • Now add a pinch of asafoetida.
  • Add the pressure cooked banana blossom and white peas to the kadai and mix well.
  • Add red chili powder, jaggery, grated coconut and mix. Simmer for 10 minutes and switch off.
  • Add salt to taste, mix and garnish with coriander leaves.