This recipe is using canned banana blossom instead of the fresh one hence the effort of peeling is reduced by 100% for this dish. Drain the contents of the can through a sieve and wash it under under running water for 10 seconds.

Roughly chop the drained banana blossom on a chopping board and keep it aside to be used later.

In a pan add oil and add dried red chilli, cumin seeds, bay leaf, cardamom, clove and cinnamon. Fry on a medium heat for 2 mins.

Add the potatoes to the pan. Grate the ginger root and add the grated ginger along with green chilli to the pan and cook for 2 mins.

Add the chopped banana blossom along with salt to the pan and mix well. Cook for 10 mins.

Add the spices - turmeric powder, red chilli powder, cumin powder and garam masala. Mix well and cook everything with a lid on for 15 mins. Stir occasionally. (This stage allows the flavors to infuse in the banana blossom)

Add the grated coconut, ghee and mix well. Stir well and cook this on a high heat for 5 mins.

Finish the dish with some sugar and salt if necessary and that's it. It is ready to be served.