Start with peeling the first and second layers of dried petals of the banana blossom until you reach the soft pedal. 

Chop the rest of the blossom thinly (if using half, cling wrap the other half and leave it in the refrigerator for another day). Soak them in a bowl of salty water for a few minutes to reduce the bitterness.

On medium heat, use a saucepan or pot to add the olive oil, sun-dried chillies, curry leaves, and mustard seeds. 

Mix it a few seconds before adding the sliced onions, diced tomatoes, and the pandan piece. Mix well then let the onions cook for about 5 minutes with or without the lids.

Mx often and add a half tablespoon of oil and lower the heat only if needed (only when the onions are burning the bottom or if it seems like dry and smoking up, otherwise oil is not needed). 

Add the chilli flakes, chilli powder, and turmeric powder. Let it cook for 5 more minutes. 

Drain the salt water off from the banana blossom. Then throw in the maldive fish (optional) as well as the chopped banana blossoms into the pot. 

Mix them all well and let it cook for 10 minutes. When it is done you can serve this delicious vegetable with white rice and curry.