First I recommend you to put on disposable gloves as the iron content in these flowers will discolour your nails & fingers. Then peel the layers of the banana blossom & remove the florets. Then from each floret discard a thick stamen from the centre & the outer cover. This is pretty time consuming so just be patient as the end result is really yummy.
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.
Dry roast the coconut till golden in colour. Keep aside.
Heat oil in a pan & temper with cumin seeds, bay leaves, whole dry red chilies, cinnamon, cardamoms and cloves.
Add the potatoes 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- minutes. Sprinkle some water and cook, covered on a low flame.
When almost done, add the boiled chickpeas, sauteed coconut and flour paste. Mix everything well and cook for a further 2 minutes.
When done, add garam masala powder & ghee. Give it a stir and switch the flame.
Serve with hot steamed rice or chapatis.
