This dry preparation with Banana Bloom flower is a spicy sabzi, naturally with two famous spice mixes, garam masala and Malwani masala.

KELPHULACHI BHAJI

Active ingredients

1 medium banana flower (kelphul).
Salt to taste.
2-3 tablespoons oil.
1 tsp mustard seeds.
8-10 curry leaves.
2 medium onions, chopped.
1 1/2 tablespoons ginger-garlic paste.
1 big tomato, sliced.
1/4 tsp turmeric powder.
1 tsp coriander powder.
1 1/2 tsps malwani masala.
Salt to taste.
2-3 tbsps cup coconut-onion masala.
3/4 cup boiled dried black peas (kaala vatana).
1 tsp garam masala powder.
2-3 tbsps scraped fresh coconut.
2-3 tbsps sliced fresh coriander.

Technique.

1. Get rid of outer part of banana flower, separate the inner white flowers, eliminate difficult inner stalk and the external skin. Slice the thin white flowers and heart and soak in water for thirty minutes to remove stickiness and bitterness.
2. Drain pipes the water and transfer in a pressure cooker. Add 1 cup water, cover and cook on medium heat till the pressure is launched once. Open the lid once the pressure settles totally.
3. On the other hand, heat oil in a nonstick pan. Include mustard seeds and as soon as they start to splutter, include curry leaves, onion, ginger garlic paste and sauté till onions turn golden brown.
4. Add tomatoes and sauté till they turn pulpy.
5. Include turmeric powder, coriander powder, malwani masala, salt and mix well.
6. Add 1/4 cup water and mix. Include the coconut- onion masala and sauté for a minute.
7. Drain the water from the prepared 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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