Kelphoolachi Bhaji

This is one vegetable, I could never bear the smell of. It is sickly sweet and all pervading. Yet this preparation is one of my favourite exotic things to eat.My mother turns this ugly looking, smelly flower of the banana trees , into one delectable morsel. Kelphool, or Banana Blossom is actually many bunches of flowering bananas. These bunches, hidden inside layers of thick brown leaves grow to become the bananas we eat. The Banana Flower or blossom is found at the bottom of a clump of several bunches of bananas. It is a special treat in kitchen southwards of  and around Maharashtra. It is cumbersome to clean and prepare this vegetable and a huge looking blossom usually yeilds a small amount of useable vegetable. Yet it is worth the trouble ( In my case ,since someone else takes it :) )
Here is my mothers special recipe.

1 banana flower
1 cup black vatana , soaked over night
3 tblsp oil
1/2 tsp black mustard seeds
a generous pinch of asafoetida
8-10 garlic smashed but not broken
1 large onion chopped fine
1/2 tsp each of turmeric powder, red chilli powder
1 tsp each of coriander powder, cumin powder, garam masala powder
1 small lump of jaggery , size of a large marble
salt to taste
1/4 cup fresh dessicated jaggery


Pull apart the leaves and remove the small thin pods , Remove the  long stem and thin membrane , wash the pods and chop them fine .  Soak it in a mixture of 1 cup water and 1 cup buttermilk, overnight. At the same time soak 1 cup black mattar ( kala vatana). Next morning
Drain the vegetable and cook under pressure for 3 whistles. Cook the black mattar under pressure for 3 whistles.In a pan heat oil, add mustard and asfoetida. take the garlic and fry them till brown. remove, saute  onion till brown, add the cooked black mattar, garlic, turmeric, red chilli powder, coriander powder, cumin powder, and garam masala. cook for 2-3 minutes. Add salt and jaggery, then the cooked vegetable. stir well then cover and cook for 5 mins.Once the vegetable is dry,add dessicated fresh coconut and serve.

Best served with Roti, Phulkas or with Dal Rice.