Chop the banana flower like I have described above and rinse in cold water. See my pictures for reference.
Drain them completely and cook them over medium heat with fenugreek (Methi) seeds and place a cover.
Meanwhile, blend the grated coconut, red chili and mustard seeds together with 2 tbsp of water and bring to a fine consistency.
When the banana flower appears half cooked (In about 10 minutes), add tamarind paste, jaggery and salt. Stir them well, place a cover and allow to simmer for 5 more minutes.
Add the blended coconut paste to and mix well. Add salt as desired and continue to cook until the coconut paste is all absorbed.
To prepare the seasoning, place a pan over medium heat and add teaspoon of coconut oil. When the oil starts to heat up, add mustard seeds, black gram and chili. As the black gram starts to turn brown, add curry leaves.
Add the seasoning to curry.