You have to remove the flower bracts? one by one until they are pale yellow. The maroon ones are very astringent and bitter. Once you arrive at the pale yellow, you should cut it into thin slices of 1/8 th inch thick. Then you saute it with some chopped chillies, garlic and ginger, with necessary salt and water. Cook on a low flame for about 10 minutes. Season it with mustard, chopped dry chillies and curry leaves in a little oil.