8-10 florets of Banana Flower / Poombe / Kundige / Bale Hu
2-3 tsp grated Coconut
Grape sized Tamarind
1/2 tsp Chilly Powder
Pinch of Turmeric powder
2 large grape sized Jaggary
Salt to taste
1/2 tsp Mustard seeds
1/2 tsp Blackgram seeds
2-3 Curry leaves
2 tsp Oil
Take 8-10 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.
Put tamarind, little bit of water in a bowl, mash it and keep it aside.
Put this chopped banana flower in a cooker container. Add turmeric powder, chilly powder, tamarind water, jaggary, salt, little amount of water and cook. (4-5 whistles)
Once the pressure goes off, put this cooked banana flower in a pan/thick bottomed vessel and keep the palya in medium flame until all the water contents get evaporated. Add grated coconut and mix well. Keep the palya in low flame for about 4-5 mins.
Add oil, blackgram seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with Rice.