Banana Blossom fry (Vazhaipoo poriyal)

I never had this poriyal before. Who would have thought we can even put this to use? My husband once made vada (patties, deep fried in oil) with banana blossom but that's pretty much it. When I had seen the blossom at store, I picked it up not knowing what would I make out of it. After making this poriyal, I realized that it would take some getting-used-to to acquire the taste for vazhaipoo poriyal. My husband loved it though...

Ingredients:
Banana Blossom: 1
Onion: 1 medium, chopped into small pieces
Green Chili: 1 chopped
Curry leaves: 1 string
Cinnamon: 1 inch piece
Clove: 2
Garlic flakes: 2, mashed
Mustard seeds: 1 tsp
Cumin: 1 tsp
Turmeric powder: 1/2 tsp
Red Chili powder: 1 tsp
Salt: according to taste
Garam masala (optional): 1/2 tsp
Grated coconut: 3 tbsp
Butter milk: 2 cups
Oil: 3 tbsp

Method:

• The first step is cleaning the banana blossom and chopping it. While some people recommend that we can clean the florets and chop it, the recipe I was given (by a friend) suggested that I discard the mature florets (little fruit they are). Start pealing off the banana blossom leaf one by one, including the little banana fruit (!) until you get to the below stage where the leaves are tender and white.  See below.

• Grease your palms with oil and chop the banana blossom in to small pieces. 
• Immediately place the chopped blossom into butter milk to avoid the blackening of the blossom. 
• Heat the remaining oil in a pan and add mustard seeds. When they start to dance around add the cumin seeds, cinnamon, cloves, curry leaves, garlic pods, green chili and onion. 
• When the onion is fried properly, add salt, turmeric and red chili powder.
• Now, remove the banana blossom from the butter milk and wash thoroughly in water. 
• After washing it, add to the fried onion and sprinkle handful of water. 
• Fry until the blossom cooks; it shouldn't take long, maybe up to 15 mins max.
• Switch off the stove and add garam masala and grated fresh coconut.