For long I wanted to post this recipe for its invaluable health benefits and mouth watering taste. cleaning and cutting the flower is little time consuming..But once you are used to its taste and health benefits ,I am sure you wont mind the strain.The most surprising thing for me is that I found the flower in US Korean stores too.
Health benefits
              This flower is known to increase progesterone levels and there by reduce blood flow
during mensuration.
               It is a good source of Vitamin A &C
               Known to be a good lactating agent and hence good for feeding mothers
               Good for heart patients and for patients suffering from stroke,


Ingredients
Banana flower -1  (cleaned and minced)
Murungai keerai-2 hand fulls (It is totally optional. Murungai keerai goes excellent with vazhai poo)
Small onion-15 minced or big onion-1 (minced)
Green chili-4
Red chili-1
Grated coconut -2 table spoons
Turmeric powder-1 teaspoon
For seasoning
Mustard seeds-1 teaspoon
Urudh dhal-1 teaspoon
Cumin seeds-1 teaspoon
Channa dhal-2 teaspoons


 Procedure
Clean the flower by taking out the part shown in the snap
Mince nicely.
Pressure cook the minced flower in a cooker adding a cup of water and turmeric powder with little salt for 1 whistle or 5 minutes.
keep the murungai keerai ready (only leaves).It is optional.
Once the pressure goes open the cooker.Strain the excess water.
Keep the kadai in the stove.In one table spoon of oil season the fry with the item given for seasoning.
Add the chillies and minced onion and saute for 2 minutes.
Now add the cooked banana flower.
Add the salt needed too.Remember u have added little salt while cooking the flower.
Cook for 2 minutes mixing nicely
If you have murungai keerai,add now.
Cook in slow fire closing the kadai now and then for 5 minutes so that the keerai gets cooked.
Finally add the grated coconut and mix nicely
Before switching off check for the salt taste.if needed sprinkle some and mix nicely.
This fry goes well with rasam as well as curd rice.