Main ingredients Banana flower, Mustard seeds, Curry leaves, Onions, Ginger-garlic paste, Tomato, Turmeric powder, Coriander powder, Malwani masala, Coconut onion masala, Black peas (kala vatana), Garam masala powder, Scraped fresh coconut, Fresh coriander leaves Cuisine Maharashtrian Course Main course vegetarian Prep time 8-9 hours Cook time 25-30 minutes Serve 4 Taste Spicy Level of cooking Moderate Others Vegetarian Ingredients 1 medium banana flower (kelphul) 2-3 tablespoons oil 1 teaspoon mustard seeds 8-10 curry leaves 2 medium onions, chopped 1½ tablespoons ginger-garlic paste 1 large tomato, chopped ¼ teaspoon turmeric powder 1 teaspoon coriander powder 1½ teaspoons malvani masala Salt to taste 2-3 tablespoons coconut-onion masala ¾ cup boiled dried black peas (kaala vatana) 1 teaspoon garam masala powder 2-3 tablespoons scraped fresh coconut 2-3 tablespoons chopped fresh coriander leaves + to sprinkle Method Remove outer part of banana flower, separate the inner white flowers, remove hard inner stalk and the outer skin. Chop the thin white flowers and heart and soak in water for 30 minutes to remove stickiness and bitterness. Drain the water and transfer into a pressure cooker. Add 1 cup water, cover and cook on medium heat till the pressure is released once. Open the lid once the pressure settles completely. Meanwhile, heat oil in a non-stick pan, add mustard seeds and once they start to splutter, add curry leaves, onions and ginger-garlic paste, mix and sauté till onions turn golden brown. Add tomato, mix and sauté till it turns pulpy. Add turmeric powder, coriander powder, malwani masala and salt and mix well. Add ¼ cup water and mix. Add coconut-onion masala, mix and sauté for 1 minute. Drain the cooked banana flower and add to the pan. Add the black peas and mix. Add garam masala powder, mix and cook on medium heat for 8-10 minutes. Add scraped coconut and coriander leaves and mix well. Transfer into a serving bowl, sprinkle coriander leaves and serve hot.