Grind it along with green chilly, red chilly, salt and asafetida coarsely without adding water. Keep it aside.
Clean banana flower and chop it finely. Keep it in diluted buttermilk till use.
Pressure-cook the banana flower.
Steam the ground dal in a greased idly pan or steamer. When the dal is cooked, allow it to cool. Then blend it in a mixer for a few seconds. You can crumble the dal with your hands also but using the blender gives you uniform particles.
Heat oil in a pan, add mustard seeds, when it splutters, add curry leaves and the crumbled dal. Fry for a few minutes.
Then add the banana flower and fry both together for a few minutes. Check for salt.