Maharashtrian Style Kelfulachi Bhaji Recipe - Banana Flower Stir Fry Recipe
Maharashtrian Style Kelfulachi Bhaji is a delicious stir fry made from the banana florets by using homemade Malvani masala mix. Perfect for an everyday meal.
Maharashtrian Style Kelfulachi Bhaji Recipe (Banana Floweret Stir Fry Recipe) is a delicious stir fry made from the banana florets which is called “Kelfulachi” in a Marathi. The stir fry is made with a homemade Malvani Masala Spice mix that has the authentic aroma and flavours from the west coast of the region.
Banana Flower is an exotic ingredient that helps to manage the diabetic level and also good for nursing Mothers.
If you are looking for more Banana Flower Recipes, here are some:
- 1 Banana flower (Vazhaipoo) , cleaned and chopped small
- 1/4 cup Green peas (Matar)
- 2 Onion , chopped
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (hing)
- 4 Cloves (Laung) , chopped
- 1 tablespoon Jaggery
- 4 tablespoon Malwani masala
- 3 Kokum (Malabar Tamarind) , chopped finely
- Salt , to taste
How to make Maharashtrian Style Kelfulachi Bhaji Recipe - Banana Flower Stir Fry Recipe
To begin making the Kelfulachi Bhaji Recipe, we will first clean the banana blossom/plantain flower.
Oil your hands and start working with the banana flowers.
Firstly, peel the purple layers and remove the florets. In each floret remove the longest string with a round head called the 'stamen' and the translucent thin cover.
Now chop the florets finely and soak them in diluted buttermilk or plain water.
Add turmeric and salt to the buttermilk and allow it to soak overnight (refrigerated) or at least for 30 minutes.
Check out the recipe to make the Malvani masala and also keep it ready.
Heat a sauce pan with oil, add cumin seeds and mustard and leave it to crackle for 10 seconds.
Add hing, chopped garlic and onions and fry till the onions turn translucent. Once it is done add the chopped florets without the water. Add the malvani masala and also salt to taste.
Give it a toss, add jaggery and kokum and saute until the florets softens and gets cooked.
You can sprinkle some water and cover it with a lid and also cook. Make sure you keep sautéing so that it does not get stuck at the bottom of the pan.