Separate the flowers and remove the tongue-like portion from the individual flowers. Cut the flowers into fine pieces. Roast 5 whole red peppers, 1/4 tsp asafoetida, a pinch of tamarind and 1 tsp salt in little oil. Swith off the stove and add the chopped plantain flowers and slightly heat in the heat of the pan itself. Once it cools grind the contents in a blender.