Kelphoolachi Bhaji

Ingredients list for Kelphoolachi Bhaji

• 150 grams Bottle gourd (lauki/doodhi) grated
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• 3-4 Green chillies chopped
• 1 cup Gram flour (besan)
• 2 tbsps + to deep fry Oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chilli powder
• 3 bunches Spinach blanched and pureed
• 1 tablespoon Lemon juice
• 3 tablespoons Fresh cream
• 1/2 teaspoon Garam masala powder

Method

1. Remove outer part of banana flower, separate the inner white stalks/flowers and use these flowers for bhaji. Chop the thin white flowers, wash and keep aside. Soak moong dal for 30 minutes. Remove stems from green chillies and chop fine. Heat oil in a vessel, add cumin seeds.
2. When slightly brown, add curry leaves, asafoetida and green chilllies. Stir well. Add moong dal and sauté for a few seconds. Add khelphool, mix well and then add red chilli powder, turmeric powder and salt.
3. Cook till khelphool is well cooked. Serve hot garnished with coriander leaves and scraped coconut.

Nutrition Info