Kelyachi Bhaji

Name: Kelyachi Bhaji
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 4 pcs banana (ripe but firm, peeled and sliced); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs green chili (slit); 6 pcs curry leaves; 1 pinch turmeric powder; 1 pinch salt; 0.5 tsp sugar; 2 tbsp coconut (fresh, grated); 2 tbsp cilantro (chopped)

RATING

4.4/5(72)

TASTE SCORE

6/10

A simple Maharashtrian banana stir-fry that balances ripe banana with green chili, coconut, and a light tempering. It cooks quickly and brings a lovely sweet, mildly spiced touch to a traditional meal.

PREP

10m

COOK

12m

SERVES

1 KATORI

160 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Slice the bananas and prep the tempering ingredients.
1.Peel the bananas and slice them into medium rounds.
2.Slit the green chilies.
3.Grate the coconut and chop the cilantro.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, green chilies, and curry leaves.
4.Stir for a few seconds until fragrant.
TIPKeep the heat medium so the seeds crackle without burning.
saute · ~5 min
Cook the bananas with the seasonings.
1.Add turmeric powder to the pan.
2.Add the sliced bananas, salt, and sugar.
3.Mix gently so the banana slices stay mostly whole.
4.Cook for 4 to 5 minutes, stirring once or twice, until just soft.
TIPDo not overcook or mash the bananas; the bhaji should stay lightly chunky.
garnish · ~1 min
Finish with coconut and cilantro.
Turn off the heat and fold in the grated coconut and chopped cilantro. Mix gently and let the bhaji sit for 1 minute before serving.
serve
Serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use ripe but still firm bananas so the slices soften without collapsing into a mash.
2
Slice the bananas into medium-thick rounds; thin slices break easily during stirring.
3
Let the mustard seeds fully splutter before adding cumin, chilies, and curry leaves for a clean tempering flavor.
4
Stir only once or twice after adding the bananas to keep the bhaji lightly chunky.
5
Add the fresh coconut only after turning off the heat so it stays sweet and moist, not oily.
6
If the bananas are very sweet, reduce the sugar slightly so the chili and tempering still come through.
7
This bhaji is best served warm soon after cooking; leftover banana softens further as it sits.