Soak the chopped banana blossom in salted water along with a pinch of turmeric powder and juice of 1/2 lime for an hour.
Marinate the prawns with a pinch of salt, turmeric powder and red chilli powder for 10 minutes.
Wash the soaked banana blossom well and drain. Pressure cook in required quantity of water in which a pinch each of salt and turmeric powder has been added. Drain and mash well. Keep aside.
Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Fry the marinated prawns till they changes colour and keep aside.
Temper the same oil with dry red chilies, bay leaves, cumin seeds, cinnamon, cloves and cardamoms.
Add the onion and saute till light brown.
Then add the ginger-garlic paste & all the dry spices (except garam masala and salt) mixed with some water. Saute till the oil separates.
Add the chopped tomatoes and stir fry till it is mashed.
Add the fried potatoes & prawns. Mix nicely and cook on a low flame for 2-3 minutes.
Add the boiled mocha (banana flower), salt & green chilies. Give it a stir and cook, covered on a low flame till done. Sprinkle water at intervals if needed.
When done, add the garam masala & ghee. Give it a toss and switch off the flame.
Serve with hot steamed rice or chapati.
