We should probably start off by saying that different Maldivian households make boashi or banana flower differently. Some make a crunchy version of it by deep-frying it and combining it with fried onions, chillies and the other usual suspects, while some follow a more sautéing method. In our version we used a bit of lonumirus curry powder and coconut milk.
Also, before we dig in, in case you are a first timer handling boashi, we should tell you that slicing the boashi might feel a bit weird in the beginning. It’s going to be a bit starchy and your hands will feel a bit sticky; but giving your hands a good wash is going to fix that easily.