Maharashtrian Style Kelfulachi Bhaji (Banana Flower Stir Fry)
An authentic and flavorful side dish from Maharashtra, Kelfulachi Bhaji is a delicious stir fry made with banana flowers, green peas, and a unique blend of spices. This traditional recipe is a healthy, vegetarian treat that pairs perfectly with dal or khichdi for a wholesome meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Banana flower (Vazhaipoo) | 1, cleaned and finely chopped |
| Green peas (Matar) | 1/4 cup |
| Onion | 2, chopped |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Cloves (Laung) | 4, chopped |
| Jaggery | 1 tablespoon |
| Malwani masala | 4 tablespoons |
| Kokum (Malabar tamarind) | 3, finely chopped |
| Salt | To taste |
Nutritional Information (Per Serving):
| Nutrient | Value |
|---|---|
| Calories | Approx. 150 kcal |
| Protein | 2 g |
| Carbohydrates | 30 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sodium | 300 mg |
Preparation Time:
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Servings: 4
Instructions:
-
Preparing the Banana Flower:
Begin by cleaning the banana flower, also known as Vazhaipoo. It’s essential to wear oil on your hands while handling the flower to prevent staining. Start by peeling off the purple outer layers to reveal the small florets inside. Remove the long string-like “stamen” and the thin translucent cover from each floret. Chop the florets finely. -
-
Soaking the Florets:
To reduce any bitterness and ensure a clean flavor, soak the chopped banana flowers in diluted buttermilk or plain water. Add a pinch of turmeric and salt to the water and allow the florets to soak for at least 30 minutes, or refrigerate them overnight for best results. -
Preparing the Malwani Masala:
Make the Malwani masala ahead of time (you can check for a recipe or buy a pre-made version). Keep it ready for use in this dish. -
Cooking the Bhaji:
Heat a saucepan with a little oil. Add cumin seeds and mustard seeds, and let them crackle for about 10 seconds. Next, add a pinch of asafoetida (hing), followed by chopped garlic and onions. Sauté the onions until they turn translucent and soft. -
Adding the Banana Flowers:
Once the onions are done, add the soaked and drained banana flowers to the pan. Toss them well with the onions and spices. Add the Malwani masala and salt to taste. Stir the mixture to ensure everything is well combined. -
Sweet and Tangy Notes:
Now, add jaggery to the stir fry. The sweetness of jaggery balances the savory flavors of the dish. Also, add the finely chopped kokum (Malabar tamarind) to introduce a tangy note. Continue sautéing until the banana flowers soften and cook through. -
Final Touches:
If necessary, sprinkle a little water and cover the pan with a lid to help the dish cook. Keep stirring occasionally to prevent it from sticking to the bottom of the pan. -
Serving:
Once the banana flowers are tender and the flavors have melded together, your Kelfulachi Bhaji is ready to serve! Pair this Maharashtrian-style stir fry with Khandeshi Dal or Khichdi for a wholesome and nutritious meal.
Tips:
- Soaking the Banana Flower: Make sure the banana flower is soaked well to reduce bitterness. Using diluted buttermilk adds a creamy texture to the florets, which enhances the overall taste.
- Malwani Masala: The unique spice blend of Malwani masala adds depth to the dish. You can make your own blend or buy it from an Indian grocery store.
- Kokum: This is an essential ingredient that adds a tangy punch to the dish. If you can’t find fresh kokum, you can substitute it with tamarind pulp, although the flavor might differ slightly.
- Vegan Option: This recipe is vegan and vegetarian-friendly. However, if you prefer a non-vegan variation, you can also add a little ghee (clarified butter) for extra flavor.
This Maharashtrian Style Kelfulachi Bhaji brings together a delightful mix of earthy banana flower, sweetness from jaggery, tang from kokum, and bold spices from Malwani masala, making it a wholesome and flavorful addition to any meal. Perfect for those looking to try authentic Maharashtrian cuisine, this side dish pairs well with rice dishes and lentils for a complete meal.
