Banana flower, male, 1Potatoes, 2 PoundsSesame seeds, 4 TablespoonsFenugreek sees, 1 TeaspoonPeanuts, 1/8 CupJalapenos, 3Lemon juice, 4 TablespoonsTurmeric, 1/4 TeaspoonGhee, 3 TablespoonsMint, fresh, 1 HandfulWear gloves or oil your hands when working with banana inflorescence (the large bracts), as it emits a black sap that’s difficult to remove. Wash and peel the other bracts (purple petals) off the male banana flower. Save for use as serving dishes. Peel off the tiny, developing bananas and discard (too bitter to use for salad). Keep peeling until you get down to the pale layers, where the banana buds are much more tender. Only these are used for the salad. Remove the most tender flowers buds from their base by holding the base firmly in one hand, and snapping off the tendrils in a clump. Meanwhile, boil the potatoes, peel, and cut into ½ inch cubes. Dry roast the sesame seeds and peanuts till they darken just a few shades, then grind to a fine powder. Gently fold together the potatoes and banana flowers. Add the powdered sesame mixture, salt to taste, and lime juice. Make a chaunce with the fenugreek seeds, chilies and turmeric. Fry until the fenugreek darkens a few shades (don’t overcook as they’ll go bitter). Pour the chaunce over the salad, mix well, and gently scoop into the clean outer bracts to offer.
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