Prepare the banana flower by filling a bowl with water and adding yogurt.

Grease your fingers with oil.

Separate the edible flower part, removing the purple petals.

Remove the middle bud/stem from the flower.

Place the prepared banana flower in the buttermilk.

Chop the flowers.

Heat oil in a pan.

Add mustard seeds and urad dal, allowing them to crackle and brown.

Stir in curry leaves, green chilies, and chopped onions.

Sauté the onions until softened.

Add coconut, turmeric powder, and chopped banana flower.

Add a few tablespoons of buttermilk water, salt, cover, and cook until the banana flower is soft.

Stir-fry on the open to evaporate any excess water.

Check the salt and adjust according to taste.

Transfer to a serving bowl.

Serve with steamed rice, rasam, and keerai masiyal.