Kelyachi Bhaji
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but still firm bananas so the slices soften without collapsing into a mash.
- 2Slice the bananas into medium-thick rounds; thin slices break easily during stirring.
- 3Let the mustard seeds fully splutter before adding cumin, chilies, and curry leaves for a clean tempering flavor.
- 4Stir only once or twice after adding the bananas to keep the bhaji lightly chunky.
- 5Add the fresh coconut only after turning off the heat so it stays sweet and moist, not oily.
- 6If the bananas are very sweet, reduce the sugar slightly so the chili and tempering still come through.
- 7This bhaji is best served warm soon after cooking; leftover banana softens further as it sits.
Adapt it for your goals.
Jaggery-sweetened
Replace the sugar with a little grated jaggery for a deeper, more traditional sweetness that pairs well with ripe banana.
low oilLow-oil
Use slightly less oil and a good nonstick pan; the bhaji still cooks quickly while staying lighter for everyday meals.
spicierSpicier
Add an extra slit green chili or a pinch of red chili for a sharper contrast to the sweet banana and coconut.
peanut coconutPeanut-coconut
Add a spoonful of crushed roasted peanuts with the coconut for extra texture and a nuttier Maharashtrian-style finish.
Why this is on our healthy list.
Fruit-Based Energy
Ripe banana makes this bhaji naturally satisfying and provides quick energy along with fiber from the fruit.
Aromatic Plant Ingredients
Curry leaves, green chili, cilantro, cumin, and mustard seeds add flavor from herbs and spices without needing heavy sauces.
Healthy Fat from Coconut
Fresh coconut adds richness and texture, making the dish more filling while keeping the ingredient list simple and traditional.
Frequently asked questions
Use ripe but firm bananas. Very soft bananas tend to break down and turn mushy when stirred in the pan.
