- 1 full head of banana blossoms ¼ cup black gram 1 teaspoon mustard seeds 1 tablespoon grated coconut ½ teaspoon garam masala 1.2 teaspoon dry red chilly powder 1 pinch of hing/asafoetida 1 teaspoon jaggery Salt to taste Coriander leaves for garnishing
Bananas/plantains/ kaccha kela / palam is available all over the globe and mostly throughout the year. Bananas blossoms / kel ful is a very special preparation and not a part of the routine cusine and this recipe is from South Goa. It requires thorough cleaning of the flowers while plucking as there is some sap that is sticky and can stain your hands and clothes. Care needs to be taken to apply oil on the hands while handling the blossom head till all the plucking and cleaning is done.
- Peel off the deep pink outer cover of the kelful/ banana blossom head layer by layer, to expose a of row of cream white elongated banana blossoms under each pink cover. Pluck off and discard the ladle like covering of the flower as well as the stamen (the needle like stick in the centre). Refer to photos for guidance.
- Chop all the flowers into fine pieces.
- Soak the chopped banana blossoms in water overnight.
- Soak the black gram in water overnight.
- Pressure cook the soaked chopped blossoms as well as the black gram.
- Now in a pan heat oil, add hing & mustard seeds. Once the mustard seeds crackle, add green chillies.
- Now add the cooked banana blossoms and black gram.
- Add salt, garam masala, chilly powder, jaggery and cook for 5 minutes.
- Sprinkle grated coconut.