Prepare the banana flowers by removing the pistil and calyx. Chop into small pieces and immediately transfer into a bowl filled with curd along with 1/2 tsp of salt.
Wash and transfer the cut flowerets into a cooker with 1/4 cup of water, turmeric powder with required salt and allow it to cook for 3 whistles.
Add 1/4 cup hot water to palm jaggery and stir so that the jaggery dissolves. Strain and keep aside.
For brown sauce, heat oil in a pan add garlic and saute for a minute on high flame and add chopped tomato.
Then add jaggery water and allow to simmer till it attains a syrup consistency, add 1 tsp pepper powder mix together and keep aside.
Squeeze excess water from sweet corn and banana flowers and in a blender grind coarsely.
In a bowl transfer the coarsely ground banana flowers and sweet corn.
To it add ginger garlic paste, garam masala, 1 tsp pepper powder, lemon juice, salt and mix it.
Next add bread crumbs and mix it.
Divide equally and make into round patties.
In a nonstick hot pan, add 1 tsp oil, place the patties and allow it get crispy on the both sides.
Cut the burger buns into half and toast the inner sides in the same pan.
In a plate place the bottom of the burger bun, above to it place the banana flower patti.
Next spread the brown sauce and yoghurt. Then place lettuce leaf, onion and tomato slices on it.
Place the head of the burger bun and serve.