Soak the Mustard Seeds in lukewarm water for about 2 hrs time & then, add it into a Blender Jar: With some salt & 2-3 slitted green chillies & blend it to a fine & smooth paste

Add in the roughly chopped coconut to the blended mixture in the blender jar & pulse/blitz everything again, until the coconut completely disintegrates- set aside

Transfer the already cleaned & washed mocha/banana flower blossoms to a saucepan by adding some salt & turmeric powder & sufficient water to boil the same for about 10-12 mins time

Cover the lid & allow it to steam-cook for at least 10-12 mins time & then, strain it & throw away the boiled water...set it aside to cool down a bit

Heat a frying pan over the medium flame- Add in the mustard oil & once heated, fry the cut eggplants until a bit soft & then transfer the same onto a plate/dish laid with a kitchen towel & allow it to cool down a bit to be able to touch

Now, in a mixing bowl: Add in the cleaned Banana Blossoms & the mustard paste that’s already been prepared- Coat it with this paste absolutely good & thoroughly- set aside, once done

In the same Kadhai/Wok/Pan: Add in some more mustard oil (if the need be so to replenish the same- if the brinjals have absorbed all of it), else use the same oil- remaining from the fried brinjals/eggplants: Add in the tempering spices- 2 Red Chillies, 2 Green Chillies & 1 tsp Nigella Seeds/Kalounji, allow it to splutter

At this point: Add in the Banana Flower & Mustard Paste mixture to it- Lower the flame to medium-low & spread it all along the pan/wok skillet (whichever used), try to make the layer of this mixture as thin as possible & roast it on the low heat & in a single thin layer possible

Once the raw smell of the mustard paste has disappeared, add in the fried brinjals...Continue cooking until the brinjals are soft enough, deglaze the pan with some splash of water (it’s required to prevent the mocha & spices sticking to the bottom of the pan)

This step of splashing in the water can be repeated about 2-3 times, until the entire thing’s well cooked

Once it’s done well: Add in 2 more split green chillies and a tsp of Mustard Oil, to top it ALL...

Turn off the flame now & let it rest on its standby position for another 10-15 mins time before serving it hot with equally piping hot steamed rice 🍚

Dish out in the serving platter & ENJOY... its immense delectability all along your meal course