Discard the outer boat like shells covering the banana flowers.Pluck the white bunch of flowers inside each layers of the shells.Discard the stiff stick like stick inside each flower..Once all the bunches are cleaned,chop them finely.Before that smear mustard oil in palms to avoid blackening of fingers and sticky after effect.Soak the chopped banana flowers in cold water mixing 1/2 tsp turmeric and little salt.Soak for 2 hours or overnight. Pressure cook upto 4 whistles and discard water.

Soak black chickpeas overnight with 2 cups water and 1/2 tsp salt.Next day pressure cook chana with 1/4 th tsp baking soda until soft.Set them aside.Heat mustard oil in a wok and temper it with 1 bay leaf,dry red chilli,cumin,fennel and fenugreek seeds.When they sizzle, add the cubed potatoes and fry in medium flame till they are partially cooked.Add boiled and drained banana flower. Saute few minutes and add the boiled chana,ginger paste,coconut chopped and grated.

Stir fry on medium flame.Add salt and sugar to taste.Add a cup of water and cook till the potato is soft and moisture dries up.Drizzle ghee and sprinkle garam masala.Mix well.Garnish with dry red chilli and green and red chillies and serve hot with rice or phulkas in lunch or dinner.