Kelphulachi Bhaji.

Kelphulachi Bhaji.

Preparation Time 1 Hour

Cooking Time ½ Hour

Total Time 1 ½ Hour

Serve 4

Type of Recipe: Curry

Name of Author: Asmi Kadam


  • 1 whole Banana Flower / Blossom ( Kelfual)
  • ½ bowl soaked chana dal
  • 2 Big size chopped onion
  • Chopped Coriander
  • ½ cup grated coconut
  • 1 Tablespoon Red Chili powder
  • 1/3 Teaspoon Turmeric
  • ½ Teaspoon mustard seeds
  • 1/3 Teaspoon asafoetida
  • Salt
  • 4 tablespoon oil
  • For dry masala:
  • 1/3 cup dry coconut ( Cut into the pieces)
  • 1 tablespoon sesame seeds
  • 6 to 7 Garlic Cloves


Let’s start with to, first clean the kelphul. Before starting the cleaning apply some oil to your hands.

Now, remove the purple color outer part of the kelphul. And remove the florets from the kelphul.

You can see the each and every florets have the one longest string with the black color round head. This black color round head is called stamen.

And also there is a transparent thin cover which is in shape of nails. So here you have to remove this stamen and transparent thin cover from each florets. 

Once all the florets clean, chopped them finely. After chopping, immediately soaked them into the water. Keep it at least for 30 minutes into the water.

Till then, will make the dry masala. Heat a kadai on a slow flame. Add dry coconut. Sauté well. Then add sesame seeds and garlic. Keep stir in. Add one teaspoon of oil at the time of frying. Once its golden brown, switch off the gas. Allow them to cool. And make a fine masala from it.  Keep aside.

After 30 minutes remove all the water from the chopped florets. Now again add some water into it and keep it on the gas flame. Allow to make a boil for 5 minutes. Switch off the gas. Now drain all the water from the chopped florets.

Now heat a kadai on a medium flame. Pour some oil. Once oil heated add, mustard seeds and asafoetida. Once seeds splutter, add chopped onion. Sauté well. Once onion change the color. Add ground masala. Mix well. Then add, red chili powder and turmeric. Mix well.

Then add, soaked chana dal into this masala. Mix well. Now squeeze all the water from the chopped florets. And put into the fried masala. Add some salt and mix well. Keep lid on the kadai. Allow to cook on slow flame.

Cook this subzi for at least 5 to 7 minutes.  Make sure you keep stirring so that it does not get stuck at the bottom of the pan. Once chana dal cook properly. Add grated coconut and chopped coriander into the subzi. Mix well.

Serve this delicious “Kelphulachi Bhaji” with jwari chi bhakri.


Thank you.

Have a wonderful day.

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