Koldil Bhaji
A unique and delicious Maharashtrian stir-fry made from banana blossom, lentils, and coconut. It has a wonderful blend of sweet, sour, and savory flavors, making it a perfect side for rotis or dal rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Banana Blossom and Dal
- b.Wash and soak the chana dal in ample water for at least 1 hour. Drain completely before use.
- c.Grease your hands and knife with oil to prevent staining from the blossom's sap.
- d.Remove the tough, outer purple layers (bracts) of the banana blossom. Underneath each layer, you will find a row of small florets.
- e.For each floret, remove the single tough, matchstick-like stamen (pistil) and the small, transparent, scale-like petal (calyx). These are bitter and tough.
- f.Continue removing layers until you reach the tender, pale yellow or white heart of the blossom.
- g.Finely chop all the cleaned florets and the tender heart.
- h.Immediately transfer the chopped blossom into a large bowl of water mixed with the lemon juice. This prevents it from oxidizing and turning brown. Let it soak for 15-20 minutes, then drain thoroughly.
- 2
Step 2
- a.Create the Tempering (Tadka)
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add mustard seeds and allow them to splutter, which should take about 30 seconds.
- d.Add cumin seeds, hing (asafoetida), and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.
- e.Add the finely chopped onion and slit green chilies. Sauté for 4-5 minutes until the onions turn soft and translucent.
- 3
Step 3
- a.Sauté Aromatics and Spices
- b.Add the ginger-garlic paste and cook for about 1 minute until its raw smell disappears.
- c.Add the turmeric powder, red chili powder, and goda masala. Stir and cook for 30-40 seconds on low heat to prevent the spices from burning.
- 4
Step 4
- a.Cook the Bhaji
- b.Add the drained chana dal and the drained, chopped banana blossom to the pan.
- c.Add salt and mix everything thoroughly, ensuring the blossom and dal are well-coated with the spices.
- d.Pour in 1/2 cup of water, stir, and bring the mixture to a gentle simmer.
- e.Cover the pan with a lid and cook on low to medium heat for 15-20 minutes. Stir occasionally to prevent sticking. Cook until both the dal and the blossom are tender. If the mixture looks too dry, you can add a splash of hot water.
- 5
Step 5
- a.Finish and Garnish
- b.Once cooked, add the grated jaggery and tamarind paste. Mix well and cook for another 2-3 minutes until the jaggery has completely melted and the flavors are well combined.
- c.Stir in the freshly grated coconut and mix gently.
- d.Turn off the heat, garnish with freshly chopped coriander leaves.
- e.Serve hot with chapati, bhakri, or as a side dish with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Greasing your hands and knife with oil before handling the banana blossom is essential to prevent them from getting stained by its sap.
- 2Do not skip soaking the chopped blossom in acidic water (lemon juice or buttermilk); this is crucial to prevent browning and reduce any bitterness.
- 3Ensure the chana dal is cooked until tender but still holds its shape for the best texture.
- 4Goda masala is key for the authentic Maharashtrian taste. If unavailable, use garam masala with a pinch of cinnamon and clove powder as a substitute.
- 5Adjust the jaggery and tamarind to your personal preference for the perfect sweet and sour balance.
Adapt it for your goals.
Ingredient Substitution
You can use soaked moong dal or toor dal instead of chana dal for a different texture and flavor.
Added CrunchAdded Crunch
Add 2 tablespoons of roasted and coarsely crushed peanuts along with the coconut for a delightful crunch.
Flavor ProfileFlavor Profile
For a spicier version, increase the amount of green chilies or red chili powder. You can also add a pinch of black pepper.
No Onion/GarlicNo Onion/Garlic
To make a Jain or Satvik version, simply skip the onion and ginger-garlic paste. The dish will still be flavorful due to the other spices.
Why this is on our healthy list.
Rich in Dietary Fiber
Banana blossom is an excellent source of both soluble and insoluble fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Plant-Based Protein
The inclusion of chana dal (split chickpeas) boosts the protein content of the dish, making it a great option for vegetarians and vegans to support muscle health and satiety.
Packed with Essential Minerals
This dish is a good source of essential minerals like potassium, which is vital for heart health and blood pressure regulation, and iron, which is crucial for preventing anemia and boosting energy levels.
Frequently asked questions
Koldil Bhaji, also known as Kelphulachi Bhaji, is a traditional Maharashtrian side dish made from banana blossom (koldil/kelphul). It's a semi-dry stir-fry cooked with lentils, coconut, and a unique blend of sweet, sour, and spicy flavors from jaggery, tamarind, and goda masala.