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.
Heat 1 tsp. oil in non-stick pan and fry the coconut till golden in colour. Keep aside. Heat 1 tbsp. oil and fry the potatoes till light brown. keep aside.
Heat remaining oil and temper with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds till the spluttering stops.
Add the onion and fry till light brown. Now add the ginger-garlic paste and all the dry spices (except salt and garam masala powder) mixed with little water to form a paste.
Saute on a low flame till oil separates. Add the boiled banana blossom, green chilies, fried potatoes and boiled black chickpeas. Saute till the moisture dries up. Sprinkle some water and continue to cook for another 5-7 minutes.
Now add the flour paste and combine well. Cook for a further 1-2 minutes. When done, add the ghee, fried coconut and the garam masala.
Give it a mix and garnish with green chilies and coriander leaves. Serve either with plain steamed rice or any Indian bread.
