Start by removing all of the purple bracts and throwing away the buds. The banana flower's heart, or central core, will then become visible. Only the center core is being used for the stir-fry.

The central core should be roughly chopped and added to a saucepan. Just enough water should be added to cover everything. When the mixture is ready, add a bit of salt and some turmeric powder, and then simmer it for 10 to 15 minutes, or until it softens. Remove the extra water, then set it aside.

Over medium heat, add 2 teaspoons of coconut oil to the pan. Add the mustard seeds and urad dal to the hot oil and stir-fry for 30 seconds. Add the curry leaves after it begins to sear, then add the sliced onions. They should be sautéed until transparent.

Cook for another minute or so after adding the red Kashmiri chili powder and sambar powder. The cooked banana hearts are now added. Add salt to taste as you sauté more.

Jaggery and tamarind paste should now be added. Before turning off the heat, cook for a further three minutes.