Clean the banana flower by rinsing under cold water. Remove the outer "bracts" purple leaves and set them aside in a bowl of cold water with lemon.

Pull out a "blossom" tucked inside and remove the "pistil" (the more brittle stick with a head on it) and the "scale" (the small, translucent part) and discard these. Place the blossom without the pistil and scale in the bowl of cold water with lemon, with the bracts.

When all the blossoms have been cleaned, you will have the heart of the banana flower. Rinse it and chop and place in the same bowl along with blossoms and bracts.

Chop onion, ginger, and garlic and add all three to a saucepan with the olive oil. Turn on the stove to medium heat and saute onions, ginger, and garlic for about 10 minutes, stirring often.

Add in the banana flower heart, blossoms, and bracts that were cleaned and stir well.

Chop up the small red chili pepper and add it to the onion mix.

Add in the coriander, cumin, smoked paprika, chili powder, and turmeric, and stir well for a couple more minutes.

Season with salt and pepper and garnish with cilantro and red chili flakes.

Enjoy as a side, or serve with spinach and an egg as a meal.