Koldil Bhaji

1. 1
   prep · ~15 min

   Clean and chop the banana flower.

   1.Remove the dark outer bracts of the banana flower until you reach the pale tender layers.

   2.From each floret, pull out the hard stigma and the papery outer scale.

   3.Finely chop the cleaned florets and tender core.

   TIPKeep a little oil on your palms while cleaning if the sap feels sticky.
2. 2
   rest · ~15 min

   Soak the chopped banana flower.

   Mix 4 cups water with tamarind paste in a bowl. Add the chopped banana flower and soak for 15 minutes to reduce darkening and slight bitterness.

3. 3
   boil · ~12 min

   Cook the banana flower until tender.

   1.Drain the soaked banana flower well.

   2.Add it to a pot with 2 cups water, turmeric powder, and salt.

   3.Bring to a boil, then cook until tender but not mushy, about 10 to 12 minutes.

   4.Drain any excess water and set aside.

   TIPDo not overcook or the bhaji turns pasty instead of lightly textured.
4. 4
   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 curry leaves, green chili, and garlic.

   4.Cook for a few seconds until fragrant.
5. 5
   saute · ~5 min

   Cook the onion.

   Add the chopped onion and sauté for 4 to 5 minutes until soft and lightly golden.

6. 6
   saute · ~6 min

   Stir in the banana flower and coconut.

   1.Add the cooked banana flower to the pan and mix well with the onion masala.

   2.Cook for 3 to 4 minutes, stirring now and then, until the mixture looks fairly dry.

   3.Add the grated coconut and mix well.

   4.Cook for 2 more minutes so the flavors come together.
7. 7
   serve

   Serve the Koldil Bhaji hot.

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