Soak the chopped banana blossom in tamarind water for an hour. Drain and pressure cook in required quantity of water, salt and pinch of turmeric powder for 4-5 whistles. Drain the water, rinse and mash well. Keep aside.
Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Keep aside.
Heat oil in a pan & temper with cumin seeds, cinnamon, cardamoms and cloves. Add the onion and stir fry till light brown.
Add the ginger paste and all the dry spices (except garam masala powder) mixed with some water. Saute till the oil separates.
Add the boiled banana blossom and green chilies. Saute for 2-3 minutes on high flame. Add the boiled mutton and boiled chickpeas. Cover and simmer till almost dry.
When done, add garam masala powder & ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and serve with hot steamed rice or chapatis.
