Kelyachi Bhaji

1. 1

   Prepare the Raw Bananas (5 minutes)

   • Wash the raw bananas thoroughly. Trim both ends.
   • Using a peeler or a small knife, peel the thick green skin off the bananas.
   • Immediately place the peeled bananas in a large bowl of water to prevent them from oxidizing and turning brown.
   • One by one, take a banana from the water, place it on a cutting board, and chop it into small, uniform half-inch cubes. Return the chopped pieces to the water until you are ready to cook.
2. 2

   Temper the Spices (Tadka) (2 minutes)

   • Heat oil in a kadai or a wide pan over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely. This should take about 30-40 seconds.
   • Add the cumin seeds and allow them to sizzle. Immediately add the asafoetida and curry leaves, and sauté for another 30 seconds until the leaves are crisp and fragrant.
   • Add the slit green chilies and sauté for 20 seconds.
3. 3

   Cook the Bhaji (10 minutes)

   • Drain all the water from the chopped bananas and carefully add them to the pan.
   • Add the turmeric powder and salt. Gently stir everything together to ensure the banana pieces are evenly coated with the oil and spices.
   • Sprinkle 1/4 cup of water over the bananas. This will help create steam to cook them.
   • Cover the pan with a lid and reduce the heat to low. Let it cook for 8-10 minutes, stirring once or twice in between, until the bananas are tender. To check for doneness, pierce a piece with a fork; it should go in easily, but the banana should still hold its shape.
4. 4

   Finish and Garnish (3 minutes)

   • Once the bananas are cooked, add the sugar (or jaggery) and mix gently until it dissolves. Cook for another minute.
   • Turn off the heat. Add the fresh lemon juice, grated coconut, and finely chopped coriander leaves.
   • Give it a final gentle mix to combine all the flavors.
   • Serve hot immediately.

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