Separate the florets from the banana flowers (those in good condition only).

Now wash them with hot water and then chop finely and keep aside.

Now roughly peel the potatoes and cut into 4 pieces of each potato and wash.

Take a Kadhai and put in 2 tablespoons of mustard oil. Let the oil heat nicely. Then put potatoes with a little turmeric powder and salt and cover with a lid.
Cook on a low flame and make them golden, take out and keep on a plate.

Now add around 1 tablespoon oil. Heat the oil nicely and put the chopped banana florets with a little salt and turmeric powder.
Fry for 2/3 minutes with continuous stirring and take out.

Make a coarse paste of ginger, garlic, and red chili. Chop onions in very thin slices.

Add the rest of the oil in Kadhai. Let it heat nicely. Put tej patta(bay leaf) and onion.

Wait till the onion becomes messy, golden color, and add the paste you have made.

Cook for 2/3 mins on low flame and add dhaniya powder, turmeric, salt, and cook on low flame until the masala gets separated from the oil.

Now add potatoes, florets and cook for 10 minutes on low flame by covering with a lid.

Add one glass of hot water to it, stir and cook on medium flame by covering with a lid for 5 minutes.

Now take a mortar and crush cardamom and cinnamon into a coarse powder.

Open the lid and put this powder to the curry and cover the lid and cook on low flame.

Check and cook till the gravy is as per your preference and the potatoes are mushy.

It is ready to serve with hot rice or roti with pure cow ghee in rice or roti.

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