Ingredients:

• 1 – Banana bud (ripe and encasing sweet tasting flowers)
• 1 cup – Coconut Milk
• 1/2 cup – oil
• 1/2 tsp – poppy seeds, ground and made into paste
• 1.5 tsp – cumin powder
• 4 – green pepper
• 1 cup – Onion (chopped)
• 1 tsp – panch phoron
• 1 tsp – coriander seeds, ground and made into paste
• 1 – Bay Leaf
• Turmeric as per required
• Salt to taste

Method:

1. Free all flowers from the bud. Chop them well after picking out the sticks and transparent petals from them. Boil them in a pan with turmeric and drain out the water.
2. Heat oil in a deep bottom pan.
3. First fry onion until it turns brown.
4. Set aside the fried onion.
5. Pour in green pepper, poppy-seed paste, part of coconut milk and panch phoron.
6. Fry them dry with all spices.
7. Add the picked, chopped and boiled banana flowers.
8. Stir them thoroughly. Add salt to it.
9. Pour in the rest of the coconut milk. Cover the pan.
10. Cook it over low heat for 10 minutes.
11. Sprinkle onions and serve hot.

Recipe courtesy of Sify Bawarchi