Banana flower is an edible flower that blossoms in a banana plant and they hang like tear-drop-shaped-pendants at the end of the banana clusters. They are native to tropical countries : India, Sri Lanka, Vietnam, Thailand, Burma, Phillipines, China and are widely used in soups, stir fries, curries and fritters.
Boil water in a cooking pan. Add the banana flower to a boiling water pot and cook for 10 minutes, until they are soft and done. Drain the water through a colander and squeeze with the hand to remove any excess water. Set them aside.
Heat oil in a cooking pan and once the oil ripples, add mustard seeds to it. Let it pop, add channa dal, urad dal and halved red chillies. Now add asafoetida and curry leaves and mix well, approximately 30 seconds.
Mix in finely chopped onion (use a vegetable chopper) and saute on a medium flame till they turn light golden brown, about 2 minutes. Add turmeric and mix well.
Add the cooked banana flower to the pan. Stir fry for 2 minutes at medium flame till they are mixed well with the spices.
Add salt to taste and sprinkle grated coconut on top and cook for another 2-3 minutes.