Ingredients:
  • 1 Banana Flower
  • 1 cup raw ground coconut (available frozen section of Asian grocery stores)
  • 1 cup milk
  • Spice mix  – Ground together seeds from 3  green cardamom pods, 5 cloves and a 2.5 cm (1 in) piece of Ceylon “True” cinnamon
  • 2 Tbsp mustard oil
  • 3 (Indian) Bay leaves
  • 1 tsp cumin seeds
  • 1 Tbsp garlic-ginger paste
  • 1 potato, skinned and chopped in 1 cm blocks
  • 1 tsp red pepper flakes (or to taste)
  • Salt to taste
  • 2 Tbsp chopped coriander leaves for garnish

Method:
  1. Peel the purple layers of the Banana flower to expose the banana blossoms. For each blossom, pull down the stamen. This will pull a translucent skin along with it. Remove the stamen and the skin from the blossom and drop the blossom in a large bowl of water.
  2.  When the blossom shows cream coloured carpals or petals then, it won’t be feasible to carry on with this removal step. For the remiaining small blossom, use the rest whole. The sticky juice can be removed from hands and implements with a little cooking oil.
  3. Rinse the blossoms clean, pulse through food processor. In a pressure cooker, add 3/4 cup water, the chopped blossoms, 1 tsp cumin and 1 tsp of salt. Close pressure cooker, place on high heat. Once it reaches full pressure, reduce heat to low and continue cooking for 7-8 min. Take off the heat. Let cool. The same process can be done in a standard saucepan but will take a bit longer to cook. Drain the water with a strainer. Allow the removed banana blossom to drain of excess water.
  4. Mix coconut and dairy milk. (Cannot be substituted with coconut milk). Set aside.
  5. Heat the mustard oil until hot. Add bay leaves and cumin seeds. Add the ginger-garlic paste. Fry until fragrant. Add the potato cubes and stir-fry until golden. Mix the cooked blossoms. Fry with gentle stirring for a few minutes.
  6. Add the coconut and milk mixture. Mix gently, add salt and red pepper and cook until the potatoes are cooked through and the liquid evaporates. Balance the heat to achieve a cooked product.
  7. When cooked, add the spice blend, toss and remove from the heat.
Serve hot garnished with chopped coriander leaves with chappati accompanied by daal and raita.