Banana Flower Sabzi

Kelfulachi bhaji in Marathi

Time: 20 minutes to clean | 20 to 25 minutes to cook
Serves: 4 to 5 person

Watch video at the bottom to learn 'How to clean Banana Flower'

Ingredients:
1 Kelful (Banana Flower)
1/4 cup dry Black chickpeas or black Vatana
For tempering: 1 tbsp oil, 1/8 tsp mustard seeds, 1/4 tsp cumin seeds, 2 pinches Hing (Asafoetida), 1/4 tsp turmeric powder, 1/2 tsp red chili powder
1 tsp Maharashtrian Masala (Goda Masala)
2 tsp Jaggery
1 tsp Tamarind pulp or 2 Kokum (for sourness)
1/4 cup fresh grated coconut
Salt to taste

Method:
1) Soak Chickpeas overnight (atleast 6 to 7 hours) into warm water. Then pressure cook until tender (approx 3 whistles)
2) Peel the outer skin from the banana flower. Remove the small white flowers inside. Separate each flower. As you peel deeper, you will notice the small flowers are smaller, whiter and very delicate. Also, you will find big, white yet very delicate stem inside. You won't be able to peel anymore. At this time, stop peeling. Cut the upper half of this white stem. We can use it too.

How to clean small flowers
3) Remove the long stem (with head like matchstick) inside each flower along with the outer feather. Clean all the flowers likewise. Chop them finely. Make small bunches to chop them in less time.
4) Prepare a deep bowl of cold water with 2 tsp salt and 1/2 tsp turmeric. Immediately, immerse the chopped banana flower into it. Let it soak for 3 to 4 hours. This will help to remove stickiness from the chopped banana flower.
5) After 3-4 hours, drain all the water and also squeeze out water from chopped banana flower. Steam cook in the pressure cooker (around 2 to 3 whistles).
6) Heat oil into a pan. Prepare tadka by adding mustard seeds, cumin seeds, asafoetida (hing), turmeric powder, red chili powder. Add steam cooked black chana and banana flower. Also add Goda masala, salt and tamarind pulp. If you want little liquid in the curry then add little water. Cover and cook for few minutes. Then add jaggery, mix nicely. Cook for few more minutes.


Once sabzi is done, add fresh grated coconut and mix. Serve hot with Chapati.